Caramel & Flan
Yesterday I decided to tackle my first flan. I watched the Creme Brulee recipe, figuring the steps are similar and it came out pretty well.
However, I did have one problem. The recipe called for a layer of homemade caramel on the top of the flan (another first). When I took the flan out, the hardened caramel stuck to the bottom of the ramekins and wouldn't release with the rest of the flan.
Any helpful tips? I suspect I may have added too much caramel or did not work fast enough to release everything properly.