Preparation Time : 1 mins      |      Cooking Time : 2 mins 

Ingredients :             



Sugar 2 tbsp

Method :

  1. Take sugar in a heavy bottomed pan. Add a splash of water and mix well with a spoon. 
  2. Now turn on the heat and take off the spoon, otherwise the spoon will crystalize the sugar.
  3. Let it boil. Swirl the pan often but never stir using a spoon. After some time it’ll bubble up & then little darker. 
  4. Slowly it becomes a little more dark color (Reddish brown) & here it’ll reach perfect caramel.

​Notes :

  • If the splash of water is omitted then it’ll ‘Dry Caramel’ , otherwise ‘Wet Caramel’.
  • To line a mould / ramekins , immediately pour the caramel. Coat on all sides & keep that aside to set completely.
  • Cream or butter can be added to caramel right when it reaches the desired color and depth-of-flavor. The warm cream will incorporate more smoothly in the hot caramel than cold cream.
  • ​Use caramel (with no cream / butter added) straight by pouring a small amount over the custard, turning it to create a thin layer, and letting it cool at room temperature. Don’t refrigerate, otherwise it’ll become soggy.
  • Always a heavy bottomed pan is recommended for making caramel.

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Myself Sasmita, a techie turns to a food blogger which is reflected in this space.

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