Hi,

In this recipe --
http://www.epicurious.com/recipes/re...s/photo/236889 -- for a
caramel pudding tart, my caramel filling came out kind of
yellow/creamish rather than the deep amber that is portrayed here --
http://www.epicurious.com/recipes/re...s/photo/236889.

I cooked the sugar/water solution mentioned in the recipe for as long
as it told me, and it seemd to become a deep amber before I poured the
milk in. Any ideas what the problem might be?

Thanks!

Akilesh