This came out great on the second try, but the caramel was a lot harder than it sounds. I finally got it right on my sixth try. Cooking slow over med-low heat the sugar was crystalizing on me bad every time no matter what I did. I googled and found a video from Alton Brown for caramel where he uses clear corn syrup and a Cream of Tartar to stop the crystalizing. Adjusted for this recipe it is 1C sugar, 1/2C water, 1/2 Tbs. corn syrup, and 1/8 tsp Cream of Tartar. Use a wooden spoon to blend everything at first but after it starts bubbling, NO STIRRING. Cook over medium heat and watch for the color you want. It came out perfect the first time I used that technique. On the flan, the one hour time came out good, maybe even a bit long for a really creamy flan.
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This came out great on the second try, but the caramel was a lot harder than it sounds. I...