Add the sugar and water into a small pot. Start boiling water for later.
Heat the sugar on medium high, and melt the sugar while shaking the pan once in a while. ※ Please do not use a spatula!
It will start to color gradually. Keep shaking the pot once in a while... measure the recipe amount of boiling water and prepare for the next step.
When the sugar reaches the desired brown color, turn the heat off. Add the boiling water at once, and shake the pan to loosen the caramel. Cool down at room temperature... and the caramel sauce is ready.
The caramel will splatter when adding boiling water! Be careful! Cover with a lid when you are adding boiling water to prevent the "splatter" and quickly shake the pot!
Easy and delicious sauce for caramel puddings (Recipe ID: 2023490).
Pour the caramel sauce before, and steam with the custard pudding with 100 g sugar, 2 tablespoons water, and 2 tablespoons of boiling water.
To make Panna Cotta, you can add 100 g sugar, 2 tablespoons water, 60 ml of boiling water (Recipe ID: 2154209).
To make Custard Pudding with Gelatin you use 70g Sugar, 2 tablespoons water, 2 tablespoons boiling water (Recipe ID: 2157418).
Story Behind this Recipe
I wanted to eat both custard pudding with caramel sauce and whipped cream. So we use caramel sauce as a garnish for our custard pudding.
-Step 2: Do not stir with spatula, but cook the sugar down while just shaking the pot gently. -Step 4: If you cook it down until dark brown in color, it will be a bitter... caramel sauce. Adjust the caramelization to your preference.