Equipment:

• Arro mold (or 9-inch round baking pan)
• Saucepan for caramel
• Whisk
• Mixing bowls
• Strainer (optional, for a smoother custard)
• Roasting pan for water bath (bain-marie)
• Aluminum foil
• Oven mitts
• Cooling rack

Instructions:

Step 1: Making the Caramel

1. Prepare the mold: Place the arro mold nearby so you can quickly pour the caramel once it’s ready.
2. Dissolve sugar: In a medium saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 teaspoon lemon juice. Stir gently to dissolve the sugar.