Many of our favourite flavours are the result of caramelisation, which turns simple sugars into rich, toasty notes. The deep, golden hues enhance everything from savour foods to desserts, says Lichelle May.  

From the foodie lab

When food is heated, a chemical reaction known as the Maillard reaction takes place. This results in a golden-brown colour and complex flavours. Let’s break it down: 

What exactly happens during caramelisation?
Sugars start to break down and brown at temperatures from 160°C upward. Depending on the duration of the cooking process, the flavours can range from mildly sweet to deep and savoury. 

The ideal caramelisation
Preheat your oven or pan to a high heat and don’t overcrowd your pan or trays. This will prevent steaming and guarantee that the heat reaches the food’s surface directly, which aids in the even caramelisation of sugars. Remember to pat dry food such as steak before cooking. 

Protein vs sugar caramelisation
While the deep, sweet flavour is created by sugar caramelisation, a sophisticated depth of flavour is found when proteins and sugars interact. In roasted veggies or meat, the flavour develops and becomes more intense the longer you let it cook, so be cautious!  

Granadilla & coconut sago brûlée 

Serves 4-6 

The perfect summertime treat is this granadilla & coconut sago brûlée, which combines tropical fruit and creamy coconut with a caramelised top that is both delicious and refreshing. 

Ingredients 

1 cup (250ml) sago
3 cups (750ml) coconut milk
1 can (385g) condensed milk
2 tsp (10ml) vanilla extract cup 
(80ml) granadilla pulp
3 Tbsp (45ml) sugar 

Method 

1. Combine the sago, coconut milk and condensed milk in a pot. Cook on a low heat for about 25 minutes or until the sago is soft , stirring regularly to avoid the bottom from burning. Once cooked, remove from heat and add the vanilla.
2. Spoon the sago into serving glasses, filling it halfway. Top with granadilla pulp and finish with another spoonful of sago.
3. Sprinkle the sugar on top of the sago pudding and use a blowtorch to caramelise the sugar until it turns a deep golden brown. Cool until sugar turns rock hard, about 2 minutes. 
4. To check if the caramel layer is ready and set, gently tap on it with a spoon. If it is ready and set, it will make a hollow sound. Serve immediately, to avoid sugar top from melting. 

Cook’s note: Don’t have a blowtorch? Serve pudding as is for a comforting dessert.

Recipes & Styling: Lichelle May 

Photographs: Zhann Solomons 

Also read: How to caramelise butter