Put the sugar in a saucepan with 4 tablespoons of water and stir over a low heat until dissolved. When the mixture is completely clear, increase the heat and boil for 5-10 minutes without stirring, until the caramel is coloured. Remove from the heat and add the butter, stirring until you have a thick caramel.
Can lemon posset be frozen?
Can lemon posset be frozen? Yes, as it is a cream based dessert, lemon posset can be easily frozen. Simply cook the posset, pour into the serving dishes and allow to cool completely. Then cover and pop into the freezer.
Why is my crumble not crumbly?
The main reason your crumble topping isn’t crunchy is probably because you haven’t used Demerara sugar. Although, it could also be that you’ve got your topping ingredient quantities wrong: either too much or not enough flour and butter alongside the sugar. You’ve not used ingredients that add crunch.
What is crumble topping made of?
Crumble topping is a combination of only 3 simple ingredients: butter, flour and sugar. It adds the perfect sweetness and crunch to any muffin, quick bread or pie!
How do you keep crumble topping from getting soggy?
Butter, which encourages both browning and crispness, is the magic ingredient in getting your topping just right, so follow the recipe instructions. But if you feel your topping is still too dry and crumbly, (even for a crumble,) add a bit more melted butter, a tablespoon at a time.
Why is my crème caramel not smooth?
This can be caused by too low baking/steaming temperature or too short baking time. Alternatively, the recipe proportion of egg and milk is not adequate (too much milk for instance). Problem 2 – Flans have ugly bubbles all around it; also the inside is not smooth.
How do you get caramel out of ramekins?
This tip works on flans, creme caramel, and most other types of firm custards: Instead of loosening custards with a knife, hold the ramekin upright but slightly tilted, and then give the side of the ramekin a good whack with the heel of your hand-this will break the vacuum between the custard and the ramekin.
Is crème caramel the same as flan?
Both crème caramel (“caramel cream”) and flan are French names, but flan has come to have different meanings in different regions. In Spanish-speaking countries and often in the United States, crème caramel is known as flan.
What is the difference between posset and syllabub?
Syllabub was essentially the same as a posset with two big differences: 1) It was thicker, more like a custard, and 2) was served cold. 17th-century syllabubs were usually whisked up into a froth and allowed to separate in the pot overnight.
Why did my lemon posset not set?
My posset won’t set. If you’re finding even after hours in the fridge, your possets are still not set, then try removing the mixture from their ramekins, putting it in a jug and pouring in some cold double cream – stirring as you go. You should see the mixture instantly thicken, so go easy on how much you pour in.
Why is my rhubarb crumble soggy?
Why is my rhubarb crumble soggy? – The rhubarb will start to release its juices as soon as its mixed with the sugar so only mix your fruit right before baking. – There’s to much moisture in your fruit. Try mixing a little corn flour into the rhubarb before baking.
How do you save crumble?
The crumble topping should be stored in a freezer-proof airtight container or tightly sealed in a freezer bag. For the best results the topping should be used within 3 months of freezing as beyond that ice crystals can build up in the mixture, which can make it slightly less crisp on baking.
How do you thicken fruit for crumble?
The flour is what helps to thicken all the fruit juice as the crumble bakes. It’s responsible for the jammy consistency. What is this? You can most certainly use fresh fruit here, but the same principle applies to add some flour to the fruit to create a thick jammy texture.
Can you make crumble in a food mixer?
3 Answers. You could use just about anything to mix that, a food processor, a mixer, a stand mixer (just about any attachment), even a blender would work in pulses. Freezing it too will work just fine. Just move fast because any of those methods will create heat, and heat will melt butter.
Can I use self raising flour instead of plain flour for crumble?
Flour. You can use white or wholemeal flour for a crumble topping, plain usually, but if all you’ve got is self-raising it doesn’t really make a difference.
Can you make a crumble the day before?
If you are making the crumble in advance, cover it with cling film and allow to cool to room temperature before placing in the fridge. When ready to cook, place the crumble in the preheated oven and bake for 30 minutes.
Do you need to pre cook rhubarb?
How to Prepare Rhubarb. Before cooking, trim stalks at the top and bottom. You don’t need to peel peak-season rhubarb, but by midsummer the stalks tend to be tough and fibrous, so you might need to peel them to make them tastier. Test Kitchen Tip: Yes, you can eat rhubarb raw, just avoid the poisonous leaves.
How do you know when crumble is done?
Bake in the preheated oven for about 45 minutes. The apple layer should be bubbling and the surface of the crumble should be an even medium golden brown. If you are using a shallower, slightly larger baking pan like a 9×9, watch it closely, the crumble may be done in 5 or 10 minutes less time.
Does crumble need to be refrigerated?
According to the USDA, fruit fillings that have been prepared with sugar can be safely left out at room temperature for up to two days. Apple crisp falls into this category, so it doesn’t need to be refrigerated if you’re going to eat it within that time period. Apple crisp will last 5 days in the refrigerator.
How do you thicken crème caramel?
The quickest method to thicken a caramel sauce is by simmering it on the stove, so the sauce cooks down. You can also create a thicker caramel sauce by changing the quantity of sugar or milk in the recipe or through substituting cream for the milk.
How do you know when crème caramel is done?
To test, insert a knife into the centre. If it comes out clean or with just a little softly-set custard clinging to it, it’s ready. Be aware that the custards will continue to cook once removed from the oven so be careful not to overcook them.