Caramel Sauce
1/2 cup of white granulated sugar
1/2 cup of boiling water
Caramel Sauce is made with these proportions- to 1/2 cup of white granulated sugar you take 1/2 cup of boiling water. Melt the sugar in the dry deep iron skillet, the same way as for the custard and stir in the water, then boil boil the syrup for ten minutes until it becomes nicely brown and thickens a bit. Cool the caramel syrup before serving.