anyaslilbro

If you are doing them that thick you can always just make caramel disks to go on top of the ramekens before hand and place them on top when ready to serve. To make them you need the ramekens that you are going to use. You want to put the sugar into a deep pan with just enough water to give it a "wet sand" consistency. Place it on high, brushing the side with water(don't use a plastic based brush...it WILL melt into your sugar) to keep any crystals from forming. While this is going on you should make sure the sides and bottom of the ramekens are WELL greased. When the sugar has reached a nice honey color you need to shock the pot in an ice bath VERY QUICKLY to stop the cooking(otherwise it will burn and the smell sucks!) If it hardens too much reheat it till it is pourable. Pour the caramel into the ramekens to make a very thin layer and let them harden. If you greased them well enough they should pop right out. You can then save them to place on top of the baked custards. You can also make all sorts of shapes by using cookie cutters(the metal ones) instead of ramekens as the molds.


Anyways, this way you can control the thickness and not use a blowtorch at school.

hope this was helpful

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