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Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
Plain heavy cream has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Preheat the oven to 325°F (165°C). Place a 9-inch round cake pan on a flat surface near the stove.
Combine 1 cup granulated sugar and 3 tbsp water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Once the mixture comes to a boil, stop stirring and cook, swirling the pan occasionally, until the caramel turns a deep amber — the color of dark honey — about 8–10 minutes. Watch closely once it begins to color, as it can darken quickly. Immediately pour the caramel into the cake pan and tilt the pan to coat the bottom evenly. Set aside to harden, about 5 minutes.
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