Purin

Prepare four heatproof ramekins. Preheat oven to 160 degrees Celsius.

For the caramel, combine 70g Granulated sugar and 20g Water in a small heavy-bottomed saucepan. Cook over medium heat without stirring until the sugar dissolves and the syrup turns a rich amber color. Swirl the pan occasionally to ensure even cooking.

Carefully add 30g Hot water to the caramel. Be cautious as it will bubble vigorously. Swirl the pan gently until the caramel is smooth. Immediately pour the hot caramel evenly into the bottom of the prepared ramekins.