Caster sugar 1 cup - 8oz - 225g
Caster sugar is made by crushing and sifting granulated white sugar, and is also called fine granulated sugar. It’s an essential ingredient in desserts and pastries. It is used to make cakes and dessert pastry and mixtures (shortcrust, sugar crust, choux, brioche, waffle and pancake) and creams (custard, confectioner’s custard, ice-cream), desserts with cream (custard tart, charlotte, bavarois, etc.) and dairy products (yoghurts, fromage blanc, etc.), and countless classic desserts. It’s also great in sweet and sour recipes.
Chef’s tip: sprinkle Norwegian omelettes and fruit with a little sugar before being flambéed to add a sweet, caramelised note that marries perfectly with the alcohol.
It’s perfect for sweetening dairy products.
To obtain a white, frothy mixture when adding sugar to egg yolks, use caster sugar. By sprinkling the sugar gradually over the egg yolks, it dissolves more quickly and doesn’t stick together. It’s perfect for making sponge cakes and custards.
Caster sugar is a favorite in éclairs, pound cake, madeleine, saint-émilion, logs, etc.
Caster sugar works well in cream-based desserts, ice-creams and granitas.
Sweet soufflés and omelet’s enjoy greater body and consistency with a little sugar. To give more flavor to cold drinks such as milk shakes, lemon juices or sangria, caster sugar is perfect because it dissolves immediately, whatever the temperature of the drink.