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I don't think the results would be the same. Caramel sauce has cream or other additives to dilute it

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Joined: Dec 14, 2005


Posted to Thread #23840 at 9:48 pm on Feb 12, 2013

It's not the same as the hardened caramel you would line your mold with. What is it that goes wrong?

I'm making 40 small flans tomorrow--perhaps we could caramelize together over the phone?

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