рљрѕрїрёсџ рірёрґрµрѕ D0 B6 D0 B5 D0 Bd D1 81 D0 Ba D0 B8 D0о Put the granulated sugar and water in a small saucepan. shake the pan first to half dissolve the sugar in the water. then, over a medium high heat, leave the caramel to form without stirring. this should take about 10 minutes (don't multitask and leave the pan keep your eye on it). Instructions. preheat the oven to 350 degrees f. lightly spray two 9 inch cake pans with baking spray. place parchment paper in the bottom of the pans. in a medium sized bowl, stir together the flour, baking powder, baking soda, and salt. using an electric mixer, mix the butter with the oil until combined.
D0 Bb D1 8e D0 B1 D0 Be D0 B2 D1 8c D0 Bd Make the caramel sauce. in a medium saucepan, over medium high heat, add the sugar and water. shake the pan to help the sugar dissolve. once the sugar is dissolved and the mixture is hot, do not stir the mixture or shake the pan. cook until the sugar mixture is a golden brown color, about 8 10 minutes. Prep the oven and ramekins. first, preheat the oven to 300°f. place 6 ramekins in a 9×13 inch baking dish, and set aside. i don’t grease my ramekins for this recipe. make the caramel sauce. place the sugar and water in a small saucepan, and heat over medium heat for several minutes. stir the mixture once. Place 2 3 cup granulated sugar and 1 3 cup water in a completely dry and clean small saucepan. cook over medium heat undisturbed until it reaches a light amber color, 12 to 15 minutes. meanwhile, bring 4 cups water to a boil, and arrange 6 (4 ounce) or 4 (6 ounce) ramekins in a 9x13 inch baking dish or roasting pan. Heat the sugar: heat sugar on moderately high heat in a heavy bottomed 2 quart or 3 quart saucepan. the sugar will begin to melt in a minute or two. as the sugar begins to melt, stir vigorously with a whisk or wooden spoon. the sugar will form clumps and will start to melt at the edges of the pan. elise bauer.
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