I started making flan a few months ago and I am not that thrilled with how its turning out. (I dont believe the old saw that there is no difference between good flan and bad flan) I at least dont burn the caramel syrup anymore but still I am not happy with what I get.
Any hints, tips, tricks?
Canned milk vs. fresh cream?
White vs. brown sugar?
What makes for good flan do you think?
And dose anyone have a recipe that makes 4-6 servings rather than 8-12?