Easy Caramel Sauce for Custard Flans - sugar

Method

• Measure the sugar and 1 tablespoon of water, and put into a pan.
• You don't have to dissolve the sugar.
• Measure out the water you will add later, and prepare in a cup.
• Start heating over a medium-high heat.
• It will gradually bubble up.
• Keep watching it, and you'll see it starting to brown from the edges.
• When all of the syrup has browned, turn off the heat.
• It will keep cooking and the flavor will continue to deepen, so watch out!
• If you like bitter caramel wait for a while before adding the water.
• If you prefer less bitter caramel or you're serving this to little kiddies, add the water immediately.
• It will splatter, so be careful.
• Shake the pan to even out the consistency of the mixture.
• If you added too much water, put the pan back on the heat to evaporate some.
• Pour the caramel sauce into flan or pudding cups while it's still hot.
• If you don't add it right away, it will harden!
• Swirl the cups around so that the sauce is evenly distributed.
• When the surface of the sauce hardens and no longer sticks to your fingers when you touch it, add the flan mixture and get going!