In this post I want to show you how to make caramel mainly for creme caramel or flan. This is a very easy process that only requires sugar and patience.
It has taken me a long time to master this. I used to add water and butter to my sugar only to end up with crystals in my sauce. I also used to stir it which I learned is a huge no-no.
The truth is all you need to do is melt sugar and make sure you do not burn it. You will start at very low heat and then turn the heat up. Instead of stirring you will swirl. This is all you need to do.
It will help you very much to have a heacy bottom pan for this as you will be less likely to burn the sugar. However, if you do not have one you can still make this. You will just have to be more careful.
Making caramel syrup can be daunting unless you know what you are doing.
Here is my foolproof method on how to make caramel that is perfect and crystal free all the time:
Makes enough caramel for one flan
1 cup sugar
Place the sugar in a heavy bottom pan, on a burner on high. Shake the pan a little a couple of times. Reduce the heat to low as soon as the sugar starts melting. Start swirling the sugar inside the pan – swirl, leave alone; swirl, leave alone – until all the sugar has melted. Let it brown to your preference. The darker the caramel, the more bitter the sugar will be.
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