Pinzon caramel syrup for flans and puddings 22 oz

The dark amber layer at the bottom of a proper flan — that's what Pinzon caramel syrup delivers without the stovetop stress of melting sugar until it almost burns. Pre-cooked, pourable, ready to line the mold before the custard goes in.

A 22 oz bottle of toasted-sugar syrup from Pinzon, deep amber and thick enough to coat the bottom of a flan pan in an even layer. The flavor is true caramelized sugar — bitter-edged, not just sweet.

Common Uses: lining flan molds before baking, drizzling over natilla, finishing arroz con leche, topping bread pudding, sweetening cafecito-hour desserts, glazing tres leches.

Cultural Context: Every Cuban home cook has a story about the first time they tried to make caramelo from scratch and either burned it or crystallized it into a sugar rock. This bottle is the answer for households that want abuela's flan on the table for Noche Buena or a Sunday family dinner without risking the sugar pot. It's why this sits on the shelf in Hialeah pantries year-round.

Pairs With: Pinzon flan mix, whole eggs, evaporated and condensed milk, vanilla, a moka pot of espresso for serving alongside.

Ships nationwide to Cuban-American households who want the caramelo step handled — a bottle that's hard to find on standard grocery shelves outside South Florida.