Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, easy caramel sauce for custard flans. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Easy Caramel Sauce for Custard Flans is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Easy Caramel Sauce for Custard Flans is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have easy caramel sauce for custard flans using 3 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Easy Caramel Sauce for Custard Flans:

1. Get 40 grams Sugar
2. Make ready 1 tbsp Water (to add at the beginning)
3. Prepare 1 to 2 tablespoons ●Water (to add later)

Our particularly easy recipe for caramel flan is prized for its simplicity—just five ingredients and some simple steps. If you've never made flan before, now is the time to try. With origins going back to Roman times when egg surpluses were turned into savory and sweet custards, flan was cherished for centuries among Spaniards, who then brought it to America. Caramel flan is an egg custard baked over a layer of caramelized sugar and inverted for eating.

Instructions to make Easy Caramel Sauce for Custard Flans:

1. 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.
2. Start heating over a medium-high heat. It will gradually bubble up.
3. Keep watching it, and you'll see it starting to brown from the edges.
4. 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.
5. 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.
6. 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!

With origins going back to Roman times when egg surpluses were turned into savory and sweet custards, flan was cherished for centuries among Spaniards, who then brought it to America. Caramel flan is an egg custard baked over a layer of caramelized sugar and inverted for eating. The caramelized sugar produces a golden brown surface on the inverted custard with a thin layer of caramel sauce. A classic baked custard includes simple mixture of whole eggs or yolks, milk, and sugar. Leche Flan is a variation of Creme Caramel, a custard dessert with a layer of clear caramel sauce.

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