Golden Caramel Sauce for Homemade Flan
A glossy, deep-amber caramel that perfectly coats your flan or pudding mold. The lemon juice trick prevents crystallization, giving you a smooth, professional result every time. Simple enough for beginners, impressive enough for any special occasion.
🛒 Ingredients
1 servings
- 400 g (2 cups) granulated sugar
- 240 ml (1 cup) hot water
- 1 tablespoon lemon juice
- 1 pinch of fine salt
🛍️ Recommended tools
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Directions
- 1
Pour the sugar into a heavy-bottomed saucepan. Heat over medium heat without stirring until the edges begin to melt and turn golden.
- 2
Add the lemon juice and stir gently with a heatproof spatula. Continue cooking until the caramel reaches a deep amber color throughout.
- 3
Remove from heat and carefully pour in the hot water (stand back to avoid splashes). Add the pinch of salt and stir to combine.
- 4
Return to low heat and simmer for 3 to 5 minutes, stirring gently, until all crystals dissolve and the sauce is slightly syrupy.
- 5
Immediately pour the hot caramel into your flan mold and tilt to coat the bottom evenly. Allow to cool before adding the flan batter.
💡 Chef's Tip
Avoid stirring the sugar at the very start to prevent crystallization. Use a light-colored pan so you can monitor the caramel color accurately. Act quickly once ready — caramel hardens fast as it cools.
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