What You Need to Know
Caramelization (or caramelisation) is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl (known for its intense butter-like taste) are released, producing the characteristic caramel flavor.
Steps
- 1.
Crème brûlée (France): Creates the signature caramelized sugar crust
- 2.
Dulce de leche (Latin America): Develops deep caramel flavors through controlled sugar browning
- 3.
Banh flan (Vietnam): Forms the characteristic caramel sauce base