The flan sauce is one of the most beloved elements of this classic dessert. Its smooth texture and sweet, caramelized flavor are the perfect finishing touch that complements the softness and flavor of the flan. Although many people choose to buy ready-made sauce, making flan sauce at home is very simple and transforms your dessert into something even more special.
See how to make the traditional pudding syrup recipe, with an unmistakable flavor and the ideal creaminess to make your pudding irresistible.
Ingredients
- 1 cup sugar
- 1/4 cup water
- 1 tablespoon lemon juice (optional, helps prevent the caramel from crystallizing)
- 1 pinch of salt (optional, to enhance the flavor)
Preparation:
- Melt the sugar: In a heavy-bottomed saucepan, add the sugar and heat over medium heat. Do not stir the sugar with a spoon, as this can cause it to crystallize. Just shake the pan every now and then so that the heat is distributed evenly.
- Observe the caramel point: The sugar will start to melt and form a golden liquid. Keep an eye on this stage, as the caramel can burn quickly. Once the sugar is completely melted and has turned a deep golden color, it's time to add the water.
- Add the water carefully: With the caramel melted, slowly add the water to the pan (be careful as it may splash). The mixture will bubble, but continue stirring gently until the caramel has completely dissolved into the water, forming a smooth, glossy syrup.
- Add the lemon and salt: If you prefer, add lemon juice and a pinch of salt. The lemon helps keep the syrup smooth, preventing the caramel from crystallizing. The salt, in turn, balances the sweet flavor and enhances the caramel flavor.
- Let it cool: Let the syrup cool for a few minutes before using it over the pudding. It will continue to thicken slightly as it cools.
- Use in pudding: Pour the caramel sauce over the unmolded pudding, covering it with a generous layer of sweet, golden flavor. If you prefer, you can decorate the pudding with pieces of fruit or mint leaves for an even more special touch.
Tips for a Perfect Pudding Sauce:
- Avoid moving: Do not stir the sugar when melting, as this can cause the caramel to crystallize and lose the desired texture.
- Caramel color: The caramel should have a deep golden color, but not be too dark. If it burns too much, it can taste bitter.
- More liquid or thicker syrup: If you prefer a thinner syrup, use less sugar or a little more water. If you want a thicker syrup, let it boil for longer, until it reduces a little.
- Be careful when adding water: As the syrup will bubble a lot when you add the water, do so very carefully to avoid burning.
