this recipe is clearly 5 star and i followed the ingredient recipe exactly. living in florida most of my life with it's wonderful latin influences, i have had my share of flan made by cuban and puerto rican friends over the years. this recipe is wonderful! i heated my sugar in a small frying pan with a little bit of water and i stirred it lifted above the burner when it started turning light brown to control the browning. i love the almost burned caramel flavor, which by the way is authentic. i also placed my corning ware dish in half the boiling hot water bath before i poured in and spread the caramel and it spread very nice. it turns really hard quickly and i have found it takes overnight refrigeration to melt it properly and for the flan to set. check for doneness of the flan with a toothpick and take out of water bath to cool or it will continue cooking. after refrigerating overnight, i ran a knife around the edge before i put the serving plate on top and flipped it over. tap the bottom of the bowl before pulling off. i am not sure if this does anything, but it works for me and comes out every time. the top which was the bottom should be brown and the luscious brown syrup will flow on to the plate so be sure to plate it with something with a ridge. the top should not be brown while baking, just when flipped. (bottom) it turns out so rich, smooth, dense, and creamy, much like a creme brulee except the caramelized sugar is syrupy. heavenly!
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this recipe is clearly 5 star and i followed the ingredient recipe exactly. living in florida...