Making home-made caramel:
Did you know all you do is heat white granulated sugar? Nothing else in the pan. It eventually gets VERY hot and turns into a brown liquid. It is imperative that you stir constantly though or it will burn.
Then I cooked up the custard portion on top of the cooled caramel. The recipe said to cook it for about 40 minutes, but that wasn't enough for mine to solidify, so I left it in there for about 7 minutes more until it looked like this:
The most interesting thing about this recipe was that it required you to bake the crust separately. When it was cooked you remove it from the pie plate, flip it upside down to lay on top of the custard and then flip the whole thing over so that the caramel drips down the whole thing.
Here's the final product: