Sugar Caramel

I am posting it here in relation to the leche flan recipe.


To every 450g of Sugar, add
150ml Water

In a sauce pan, boil the sugar and water together very quickly over high heat, skimming it very carefully as soon as it boils.
Keep it boiling until the sugar snaps when a little of it is dropped in a pan of cold water.
If it remains hard, the sugar has attained the right degree.
Add a squeeze of lemon juice and let it remain an instant on the heat.
Allow the pan to cool in a basin with cold water. The caramel is now ready to use for the next recipe.