The Recipe for Failure

7 12 2011

You learn you can do your best even when it’s hard, even when you’re tired and maybe hurting a little bit.  It feels good to show some courage.  – Joe Namath

It only takes two ingredients to create the recipe for failure.

me + baking = DISASTER

Let’s remember my name here is “Far From Pefect Mom” – not, “The Pefect Mom”.  So why do I even bother trying?  You know, I fail EVERY single time!  I don’t just ruin the stuff made from scratch… I even ruin the boxed mixes – you know, the one that you just add water and eggs.  It is actually quite funny to me.  It’s just that I always try hoping to succeed one day and I actually learn from my mistakes so the next time I try, I’m just a tad bit better.

I tried to make Crème Caramel last night but I was not too successful at all.  Although, DH did give me an A for effort =)

I think I made the crème part okay but the caramel part was a disaster from the moment I started!  I found a recipe online to make this rich dessert and I thought it was great because there was a video that I could follow.

First step for failure… make sure the video is in a language you understand.  I didn’t think I needed to understand what the baker was saying but that’s where I went wrong!  The recipe calls for the melting of sugar on the stove top.  So I copied the baker’s actions in the video – stir the sugar.  For some odd reason, my sugar was forming clumps instead of becoming nice and liquidy.   After standing at the stove stirring the sugar for what seemed like an hour, I asked DH to see if he could understand the video.  DH said I should not have been stirring the sugar right away.  I had to wait for the liquid to form and then stir later on.

SIGH

So I decide throw the first batch away and start over since I still had the crème mixture waiting for me in the fridge.

I patiently waited for the sugar to melt… and SUCCESS!  I finally got the consistency I wanted.  I realize the pan I was using was too small for me to add the crème mixture so I quickly find another pan and transfer the liquid caramel before it hardens.  The pan is now the right size… I swirl the liquid caramel to even it out in the new pan.  I wait a few minutes for the liquid caramel to harden just a bit before I pour the crème mixture in.

I slowly pour the crème mixture in and I begin to steam the new pan.  Success?!

WRONG!!!!  Yet another fail  =(

Second step for failure… make sure you use/have the right equipment, such as the pans.  When I was looking for a larger pan, I grabbed a springform pan (the type of baking pan that you can remove the sides from the base).  When I poured the liquid caramel in, I checked to see if it leaked.  It didn’t so I decided to pour in the crème mixture.  I thought everything was fine and within seconds of steaming, the pan started to drip and leak.

DH quickly finds another baking dish that wouldn’t leak and we quickly pour out the crème mixture.  I was able to save that but not the liquid caramel – it already hardened.  Because it was already late and I didn’t have enough patience to make a third batch of liquid caramel, I decided to just steam the crème mixture.  That actually went okay.  After steaming it and the crème firming up, DH tasted it shortly after it cooled and said, “It tastes like it’s supposed to.  It’s just missing the caramel flavor.”

Hahahaha… obviously the caramel flavor is missing!  I messed that up!

Now that I know what pans to use and the proper techniques… I will attempt to make this for my brother’s birthday dinner next week.  I will definitely let you know how that goes!

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One response

10 12 2011
TJ

Wow well, as the say practise makes perfect 🙂
Good Luck next time.

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