Flan de la Casa with Caramel

Caramel In a small, non-stick saucepan heat the sugar over medium heat. Shake occasionally to distribute sugar until it is dissolved and begins to brown.

Lift the pan over the head source (4 to 6 inches) and continue to brown the sugar until it becomes a dark golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallize. Pour carmelised sugar into a 1 ½ quart casserole dish or a large loaf pan, and swirl the coat the bottom of the pan evenly