Fantastic! Here is how I made it:
- The first time I tried to make the caramel, it struck me as strange that it didn't contain any water. So, I added the amount of sugar mentioned (3/4 cup) and just a little bit of water. Result: It liquified, but never became brown, so I waited and all I had in the end was brittle sugar!
- The second time, though, I used JUST the sugar at first. When it became brown and started to liquify, I used a couple of tablespoons of water, and there it was: Perfect caramel syrup!
- I cooked it in a water bath, used aluminum foil all the way, waited 2 hours with the oven door open and then refrigerated it. Finally, before turning it upside down, I dipped the bottom of the pan in boiling water for 5 seconds.
Results: Perfect flan consistency, elegant presentation, divine taste! My fiance loved it, and even I, that I am not a big caramel fan, couldn't get enough!
Thanks for sharing this awesome recipe!
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