Put the in a heavy pan with 2 tbsp and set it over medium heat. Let the sugar dissolve without stirring; once it bubbles, swirl the pan. Cook until it turns a deep amber, about 7 min, and pull it a shade darker than you think you want. Kill the heat and stand back as it darkens to mahogany. Hold the hot caramel pan off the heat, add the and stir once; the caramel will hiss and stiffen slightly. Divide it between your llanera moulds or one shallow dish, tilting each so the caramel coats the base and climbs a little way up the sides. Set them aside to firm.
A gram of sugar on the edge of the pan tells you the colour. Take it to amber, not black; bitter caramel ruins the whole flan.
Caramel on the walls gives you the streaks of sauce that run down the flan when it is turned out.
- Sugar
- Water
- Calamansi juice
← → to move · Esc to exit