I'm trying to learn to make thin crispy caramel disks, the sort of thing someone could easily bite through. Think the top of a creme brulee, but evenly caramelized and not attached to a creme brulee.
The first thing I tried was greasing the bottom of a muffin tin, caramelizing sugar, and pouring the hot caramel into the muffin tin. But I had trouble getting them out: they didn't stick, they just didn't come out, even if the tin was inverted. Also troubling was that the disks were way too thick; the cooked sugar is viscous enough that it takes a fair amount to coat the bottom of a muffin tin.
My next thought is to prepare greased parchment, offset spatulas, and ring molds. Pour the hot sugar onto the parchment, spread thin with a spatula, and then stick down greased ring molds to separate out disks.
But surely this is a solved problem - what's the proper way?
