I've made pumpkin flan from the following recipe http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/mucho-gusto-latin-recipes/Pumpkin-Flan
I follow the instructions to a tee: "In a medium saucepan over high heat, add the sugar and pour 2/3 cup water around the perimeter. Using a wooden spoon, cook, stirring, until golden, about 5 minutes. Lower the heat and cook until copper-colored, 1 to 2 minutes."
My sugar never browns like shown on the picture. It's a translucent off-white. I feel like there is too much water.
Is my pan just too small of a diameter? What is the diameter or volume for "medium saucepan"? Is it something else - like the recipe? When I put the sugar into the pie dish, it seems to be a really thick layer of sugar when usually it's a thin layer for flan, no?
Any advice is appreciated, thanks!