One post just for caramel? - Flan Part 1

Yes, when it comes to flan I need one post just for caramel. Not that caramel is difficult, it's just a little particular. But once you get it, you get it and super heated sugar will no longer be something to fear. I'll get into all that is flan for part 2 of this post but for now it's just about the caramel. The beautiful, dark amber, slightly bitter but not too much foil for smooth, sweet creamy flan.




First, place 3/4 cup of granulated sugar in a large heavy bottomed sauce pan. Pick a pan large enough to hold the caramel ingredients with room to spare. Having to clean burnt on sugar from a stove is just no fun any day.




Then add 3/4 cup of water and place on high heat. Bring to a boil.




Now is a good time to get your mold for the flan ready. All you need is a 9" pan, either glass or metal. Growing up, my mom used glass but I've recently switched to metal for a few good reasons I'll mention during part 2. Set a hot pad on your counter and have a couple of pot holders handy. Caramel waits for no one and once it's done, you have to work fast.




The caramel is boiling away and you'll soon notice that it will be clear and slightly thicker within minutes after the sugar dissolves. Don't be tempted to stir. Stirring causes the sugar crystals that form on the side of the pan to fall in and seize your caramel into a crystallized mass. Just let it be, but don't walk away. I don't give you a time period for the caramel because just walking away one moment towards the end means having to start over.




When the sugar/water mixture first comes to a boil it will sound very much like a pot of water during a rolling boil. Once the caramel thickens and the sugar dissolves the sound of the caramel will be more like when you first drop something into a hot pot oil. The bubbles will be larger, thicker and the sound more like a sizzle.






This is the time to pay attention. The caramel continues to boil and thicken but the color will change quite quickly. First a pale amber.




Then a deeper amber and finally a deep shade of chestnut. As dark a brown as possible without it turning black and bitter. I like to live on the dangerous side and make mine a very deep amber shade but as long as you shoot for a medium dark caramel you should be fine. Although I typically use a candy thermometer for syrups and candies I don't use one for this caramel. If you feel more comfortable using a candy thermometer take the caramel to the point of a "Hard Crack", 300-310 degrees.




Once your caramel reaches the right point, immediately take it off the heat and pour it into your pan. Working quickly, (and with pot holders, you'll need them) swirl the scalding (did I mention this stuff was hot?) caramel around the bottom and up the sides of the pan as evenly as possible but it doesn't have to be exact. The caramel will begin to cool and harden on the pan as you swirl but don't be tempted to ditch the pot holders - this stuff is still quite hot. Once you've swirled the caramel set the pan aside on your waiting hot pad while you mix the flan.




Here's a tip. Right after you pour out the caramel into your pan for the flan, place the saucepan into your sink and fill with water. Since caramel is just sugar and water, the remaining heat in the pan and copious amounts of water will dissolve the caramel residue left on your saucepan. *whispers* That means no scrubbing.




See that dark caramel? I like mine to have just the slightest beginning hint of bitterness from the overcaramelized sugar but not burnt. It's a necessary contrast to the very creamy, rich flan. But more on that in part 2.