The flavor of this recipe was good. I found the instructions to be lacking. In my attempt to make the caramel I found it impossible to get the sugar to change color at the medium-low heat... or medium... or even medium-high heat. My arm was tired after stirring for well over 20 minutes with no advancement of the color of the mixture. I tried adding a little water but this steamed off quickly. When I changed the heat to HIGH that's when, finally, it started changing to the classic caramel color and smell. I find it difficult to believe that medium-low heat can produce anything golden in color. Another problem I saw was the necessity to cool the resulting flan without solidifying the caramel that's now in the bottom of the dish(es). I have yet to solve this mystery but will continue to research for the proper method. If the caramel is too much like candy then it solidifies during the cooling step. It would be nice to have a target temperature for the caramel itself and to use a cooking thermometer at this step.--------- Update: Here is a better way to make the caramel. Combine: 2/3c. sugar; 2Tbl water; 1Tbl light corn syrup; 1/8tsp lemon juice... in a medium saucepan over low heat, stirring only until sugar dissolves. When sugar has dissolved, increase the heat to medium-high and cook without stirring until syrup turns deep amber, brushing sides with wet pastry brush, swirling pan, approximately 8 to 10 minutes.
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The flavor of this recipe was good. I found the instructions to be lacking. In my attempt to...