I was making fruit mousse and already I tempered the yolks in the puree. I was waiting for the mixture to boil again. Instead of boiling, I burn the bottom completely so there were chunks of caramelized sugar floating around. The reason was the burner was on too hot. I strained the mixture through a china cap- saved the day. Leason learned for the day. DO NOT get impatient- on an induction burner- level 10 is good enough.
