How does one carmalize sugar for a Flan? Thanks .?

Answer 1

The syrup is made by boiling the water and sugar until it becomes golden brown. Here is an easy recipe for you to try:

1/2 cup sugar
2 1/2 tablespoons water
4 eggs, separated
1 can condensed milk
1 can evaporated milk
1 cup milk
1/2 teaspoon vanilla

Preheat oven to 350°F.
In a saucepan, combine sugar and water, and boil rapidly until a deep amber color. Pour the mixture in the bottom of a 9-inch glass or ceramic pie pan and coat sides. Let cool.

In a bowl, stir egg yolks and then add all the milks and vanilla. Mix batter well. In another bowl, whip egg whites until fluffy, not stiff. Fold whites into batter. Pour mixture into the caramelized sugar-coated pie dish.

Place dish in large roasting pan or baking pan. Add enough hot water to come halfway up sides of pie dish. Bake flan in water bath for 1 hour, until set in center. Let cool, then cover and chill overnight.

To serve:
Allow flan to come to room temperature. Run a sharp knife around the edge to loosen. Place a serving plate that's slightly larger than the pie pan on top of the pie pan, and flip upside down. Gently remove the pie pan and cut the flan into wedges to serve.

Answer 2

To make caramelized sugar successfully, scale out the amount of sugar you want to use. Add some water to the sugar until the sugar feels like a sand consistency. And make sure to not hit the sides of the pot with the sugar. Heat the pot over the stove. You need to occasionally brush down the sides of the pot which means having an extra cup of water on the side with a pastry brush and dipping the brush in the water, brush the insides of the pot so that there is no sugar on the sides. If sugar sticks to the side of the pot it crystallizes causing the sugar not to caramelize. Also, caramelizing sugar takes awhile but once it starts to turn brown it gets dark fast so be patient and make sure you keep an eye on it so that you don't burn it. Good luck!

Answer 3

To caramelize sugar, in a small heavy skillet heat sugar over medium heat, stirring constantly, for 8 to 10 minutes or until sugar melts and turns a rich brown color. Remove from heat and immediately pour caramelized sugar into mold you are using for flan.

Answer 4

(enough for 6 people)
Caramel Sugar Syrup Thingy For a Flan
1/2 cup sugar
1/4 cup water
a pinch of cream of tartar
or
2 tsp lemon juice or vinegar

bring sugar and water to a boil over high heat in a small heavy saucepan or skillet, stirring until sugar dissolves.
get out a pastry brush and bowl of warm water
brush the sides of the pan to remove any stuck on sugar crystals. this will keep it from recrystallizing
stir in the cream or tartar, lemon juice, or vinegar
boil the syrup over constant heat, constanly tipping the pan back and forth until the syrup tunrs a rich golden tea like brown.
this may take upwards of 10 minutes
once syrup reaches proper caramel colour take it off the heat and pour caramel syrup into mold or induvidual molds
tip and swirl the mold to coat the bottom and sides as evenly as possible.

Answer 5

Well, flan has the sugar on the bottom, when it cooks it gets caramelized.
For creme brule, you sprinkle sugar on top and use a mini torch to caramelize it