Flan: Friend or enemy? Videos included 👀📹
The first time I made store-bought flan, it turned out perfectly! It was a premix flan with ready-made caramel sauce. All I had to do was add milk, mix, and let it chill in the fridge. Easy peasy. The first time I made flan from scratch, it was a catastrophe. I couldn’t get the caramel right—it crystallized, burned, stuck to the pan, and turned into a disaster. The flan custard was fine, though. I used to cook it on the stove because I didn’t have an oven. After cooking it for an hour, the key was letting it set in the fridge before flipping it and unmolding it. But... sometimes I didn’t wait long enough. And, well, you can imagine: a sad, runny, collapsed flan mess. Caramel is pivotal for flan. It’s something important. Can you imagine a 12-year-old girl trying to make caramel? I burned myself a few times, ruined a few pans (my mom was not very happy about that), and even melted some silicone spatulas that turned out not to be heat-resistant. And, of course, I wasted a lot of sug...
