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1
Measure the sugar and 1 tablespoon of water, and put into a pan.
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2
You don't have to dissolve the sugar.
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3
Measure out the water you will add later, and prepare in a cup.
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4
Start heating over a medium-high heat.
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5
It will gradually bubble up.
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6
Keep watching it, and you'll see it starting to brown from the edges.
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7
When all of the syrup has browned, turn off the heat.
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8
It will keep cooking and the flavor will continue to deepen, so watch out!
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9
If you like bitter caramel wait for a while before adding the water.
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10
If you prefer less bitter caramel or you're serving this to little kiddies, add the water immediately.
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11
It will splatter, so be careful.
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12
Shake the pan to even out the consistency of the mixture.
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13
If you added too much water, put the pan back on the heat to evaporate some.
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14
Pour the caramel sauce into flan or pudding cups while it's still hot.
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15
If you don't add it right away, it will harden!
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16
Swirl the cups around so that the sauce is evenly distributed.
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17
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!
