29 - 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!