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Old 01-18-2007, 02:20 PM   #11
Senior Cook
Join Date: Jul 2006
Posts: 105
Just pop the sugar in a pan, cook until melted, then turn caramel

This is what I do when I make flan. I use a small enameled or stainless steel frying pan and heat up the sugar stirring pretty much constantly. At first it clumps together kind of like rock candy and then it gradually melts and turns brown. QUICKLY pour into baking dish because it hardens fast. It never really covers the whole bottom, but as the flan cooks it spreads out and always turns out just fine.

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Old 01-18-2007, 07:13 PM   #12
Assistant Cook
Join Date: Jan 2007
Posts: 12
caremel sugar

tdefarnette Somehow, your directions make more sense than all I have read over the years. They never told me it may clubp first--that was when I owuld usally toss it out. I will give it anothr go. Thank you from graysmoke

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