Spread sugar evenly in the bottom of a heavy saucepan and place over medium-low heat. It may take several minutes before the sugar begins to melt. Without stirring, watch the sugar closely as it begins to liquefy at the edges. It will slowly turn from a yellow to a golden and finally to a brown caramel sauce.When the liquefied sugar is turning from golden to brown, immediately remove the saucepan from the heat. Watch carefully! (If you miss this point, the sugar will quickly turn too dark and you will have to start all over again). Immediately pour liquid caramel into 6 3-1/2 inch ramekins and swirl to cover bottom evenly. The caramel hardens rapidly, so work quickly. Set aside.For flan
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