Caramel in the microwave
I make a lot of flan these days. Flan, and natillas/custard. A friend of J´s keeps hens, and every other week or so J turns up with a carton of muddy, enormous, gorgeous eggs.
If these eggs arrive when I´ve just bought some perfectly all right but otherwise unremarkable eggs from the shops, there are suddenly too many. So I just have to make a pudding with them, and keep the excellent eggs for poaching.
I make the flan in the pressure cooker, and will post the recipe, but for now, the discovery I´m happiest with. Caramel. That tricky, dangerous thing that I´ve always avoided. It can be made in the microwave, straight in the bowl you´ll use for the flan. isn´t that handy?
I use a soufflé bowl that holds about a litre. So put a couple of tablespoons of sugar in it, and a spoonful of water, and put it in the microwave. Give it twenty second bursts until it´s bubbling malevolenty, looks golden and smells delicious, a minute or so total.