Because we all love it so much I always make a large mold, so the recipe here is for 12 servings but you can easily change it to the size you prefer.
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Stir until the sugar is dissolved then continue boiling till it becomes golden brown. Remove from heat immediately as it burns easily.
It will harden as it cools
Cover tightly with aluminum foil and place in a hot water bath.
Place a deep flat bottomed serving dish upside down over the mold and holding them both tightly together flip them over.
All that hardened caramel that was covering the bottom of the mold is now a golden brown caramel syrup covering the top of the molded custard and dripping all over the sides.
Enjoy! (I know I will)