Divide caramel between two 8» - diameter shallow
ceramic ovenproof baking dishes or two 9x5» loaf pans, preferably glass or ceramic, to create a 1/8» — 1/4» deep layer.
Place on a large baking sheet 8
ovenproof shallow dessert bowls (glass or
ceramic), soufflé cups, ramekins, or individual gratin pans, each with a capacity of at least 1 cup (8 ounces) or preferably a bit more.