When it reaches a golden brown color you pour the caramelized sugar immediately into the flanera and swirl to coat the bottom and sides of the flanera evenly. You do this because it will continue to cook once you pull it off the heat, so don’t let it get too dark or the caramel will taste bitter and burnt. Be very careful to avoid burns because the mold will get hot so have a towel nearby. Let the caramel cool in the mold while you make the custard. It will harden and stick to the sides of the flanera and that's exacty what you want.