Categories:Viewed: 60 - Published at: 5 years ago


  • 40 grams Sugar
  • 1 tbsp Water (to add at the beginning)
  • 1 to 2 tablespoons Water (to add later)


  • 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!