Skittle68
Sous Chef
I tried a recipe for flan, and it said to melt sugar on the stove (without adding any kind of liquid) until it was a light amber color. But then once it cools wouldn't it be rock hard?? I ended up using my own caramel sauce recipe, and it worked, but was creamier than the liquidy caramel I'm used to for flan. How could so many of the online reviews say this worked perfectly? If you have made flan before, what do you do?