This is the best flan I've ever had and it's very easy to make. I did adjust how to make the caramel and my technique is fool proof. In a sauce pan, I add 1/2 cup of water to 1 1/4 cups of sugar, and stir to saturate the sugar completely. Put the spoon away because you won't use it again. Next I cover the pan with a lid and turn the heat on to medium low. The steam created inside the covered pan prevents the sugar from crystallizing. There is no need to stir. Just leave the pot covered, checking periodically. When it is completely liquified and at a rolling boil, uncover and continue to cook until it has reached your desired color. Remove from heat a pour into your baking dish. It is the easiest way to make caramel, and you can't screw it up. Also, I use a mesh strainer and cheese cloth when I pour the custard into the baking dish to make the flan smooth and creamy.
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This is the best flan I've ever had and it's very easy to make. I did adjust how to make the...