Caramelisé

cooked with high heat to brown the sugar and heighten flavor.
Found on http://www.patriciawells.com/glossary/

Caramelise

To change sugar into caramel by gentle heating so it dissolves and turns brown.
Found on http://www.encyclo.co.uk/local/21220

Caramelise

To heat sugar until light brown with a characteristic flavour. The temperature range in which sugar caramelises is approximately 160
Found on http://www.oetker.co.uk/oetker_uk/frequently_asked_questions/baking_glossar
No exact match found