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Keep the heat at medium-low, allowing the sugar to dissolve thoroughly. It’s crucial not to rush the process—agitation should be gentle to avoid crystallization. The caramel should simmer for about ten minutes until it develops a rich, dark hue. Those with experience will know that the deeper the caramel color, the more robust the flavor.
Once it reaches the desired shade, promptly pour it into your chosen mold or pan, allowing it to harden while you prepare the custard.