You said you wanted to caramelize sugar for a new recipe, but you didn't
say if it was for flan or not. This is simple and foolproof for flan if
you follow the directions; perhaps you can adapt it for whatever recipe
you're using.


This recipe for flan uses the little white porcelain ramekins that are
2 1/2 inches in diameter and 2 inches high. I can't remember where
I read this technique for caramelizing the sugar but I've never seen
it since. This amazes me because it's so much easier and simpler than
the traditional one. I'd be interested to know if anyone else knows of
this method.

Flan
----

Use 8 small ramekins, 2 1/2 inches in diameter.

Place 1 1/2 tsp. white sugar in the bottom of each dry ramekin. Place
directly on the rack (not on a cookie sheet or anything else) of a 375
degree oven and bake it until the sugar caramelizes, about 15 minutes.
Don't let the caramel get too dark. There's no need to stir or otherwise
touch the ramekins. When the sugar starts to flow and reach that caramel
color it's done, even if you can see some white sugar granules. They'll
continue to melt. Remove from oven and *COOL ON A RACK*. This is very
important--I've cracked several ramekins by placing them on a cool solid
surface, and also by not letting them cool thoroughly before pouring in
the custard. They will make charming little pinging noises as they cool
and the sugar hardens and develops cracks (the sugar, not the ramekin).
They don't have to be completely cold--you can proceed when they're warm
if you can comfortably touch them (this probably takes 30 minutes).

Custard choices:

2 c. milk
2 eggs
3 Tbsp. sugar

and one of the following:

1 1/4 tsp. vanilla extract

OR

1 tsp. vanilla extract
1/2 tsp. almond extract

OR

1/2 tsp. vanilla extract
1 tsp. lemon extract


Mix custard ingredients together with a whisk.

Pour into those *COOLED* (don't say I didn't warn you) ramekins.
Place in a large pan. Add hot water to the pan to come halfway up the
sides of the cups. Bake at 300 degrees until a knife inserted in the
center comes out clean, about 50 minutes. Remove from pan and cool on
a rack. Refrigerate.

To unmold, run a knife along the edge of the flan and invert on a plate.
That sugar that was a hard sheet on the bottom is now the proper runny
caramel consistency.

Try not to eat them all at once.

Sandy