The flan part turned out beautifully, custard, rich, set just perfectly. BUT the caramel part was a total failure. Instead of melting and being the nice gooey topping on the flan itself, my carmel became a solid candy on the bottom of the raminkin.
Here is what I did.
I boiled sugar and water and a tiny tiny bit of corn syrup toget to make my caramel. I added the corn syrup to prevent crystalization (according to Alton Brown). On the surface it didn't affect my carmel at all. I think I pulled it off the stove too soon, my carmel was very light. But no matter, I can live with that.
So I pour it into my eight raminkins. Upon hitting the raminkins, the sugar set up hard. No problem, I thought with baking and the flan itself, it'll melt and loosen up. It didn't.
When I turned out the flan the next day after chilling, the flan part came out fine. But on the bottom of the raminkins I had hard stuck sugar.
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