Ingredients:

  • 1 cup (200g) Granulated Sugar
  • 1/4 cup (60ml) Water
  • 1 tbsp lemon juice

Instructions:

  1. In the heavy-bottomed saucepan, combine the sugar and water. Stir to moisten all the sugar. Add lemon juice
  2. Place the saucepan over medium heat. Do not stir after the sugar is dissolved.
  3. Continue cooking, watching closely for the sugar to begin to melt and turn clear.
  4. As the sugar melts, it will start to turn a pale amber color. Continue cooking, swirling the pan gently if needed to ensure even coloring.
  5. Cook until the caramel reaches a deep amber color. Be careful not to burn it! The colour determines the bitterness.
  6. Working quickly but carefully, pour the hot caramel into the bottoms of the ramekins, dividing it evenly.
  7. Allow the caramel to cool and harden completely in the ramekins before adding the custard.