I’ve had this idea stuck in my head for awhile now about a topping for a cheesecake that in theory I would pour over the top of the cheesecake, ignite it, and then it would burn off caramelizing the sugar in what would hopefully be a crème brûlée type topping.
I’ve messed around with a few different variations of overproofed rum (63%) and a 3-1 demerara syrup but so far I’ve had no luck at the caramelization. I’ve tried 1-1 rum/syrup, 3-1, and 1-2 mixtures as well as gently heating the rum to 120° to incorporate straight demerara in a 3-1 rum to sugar ratio.
My next step would be finding some everclear and seeing if the higher alcohol content would help but seeing as it’s not sold in my state I thought I’d ask for some help or if this is even possible before I make a drive across state lines.
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