I'm so very glad I found your tutorial for the caramel! Thank you so much! My next flan is going to be so much better without the crunchy caramel sauce lol!💕
Agree with others: it'd been years since I did this and tried a first batch from memory...it was lumpy and awful. This was easy to follow and came out perfect. Thank you for posting.
Thank you for this video! I’m making flan and tried 3 other caramel recipes and they all failed. I figured 4th times the charm and found yours! It was a success! Thank you
Thanks, it worked great. I tried it off another video that said medium head and it didn't work out. I think the secret is, medium-high heat and NO STIRRING.
Evelyn! You saved my Christmas coffee flan! Made it for Thanksgiving and really did not make the topping right - was crystallized and wired. Not this time! The caramel came out just right! Thank you!!! Merry Christmas.
Thank you so much for making an english version of your videos. Everything you make looks so delicious. I have a question for you. I make my caramel a little different brown sugar, butter, cream, vanilla and salt. Would this type of caramel work for a flan? I think I could eat that whole flan myself, lol.
Thank you for this great video. My cheese flan turns out absolutely delicious. But I have such a hard time making the caramel sauce, it seems to crystalize and I have to remake it two or three times before it turns out good. But I followed your directions and it turned out perfect the first time!!! The only thing it took a lot longer for mine to caramelize than 10 minutes. Mine took about 20 to 25 minutes. When you cook your sugar water what do you have the stove temperature set at?
@@oceandiamondxx I know what you mean I thought it was gonna be hard when she poured it in the white bowl but she was scooping it out with a spoon? Mine sugar got hard as rock lol
After throwing out my first sugary batch, I found your video and followed it to the letter. PERFECT CARAMEL! Gracias.
I'm so very glad I found your tutorial for the caramel! Thank you so much! My next flan is going to be so much better without the crunchy caramel sauce lol!💕
Thank you!!! Before this, I had to discard 2 times. Yours was so easy and was perfect
Agree with others: it'd been years since I did this and tried a first batch from memory...it was lumpy and awful. This was easy to follow and came out perfect. Thank you for posting.
Thank you for this video! I’m making flan and tried 3 other caramel recipes and they all failed. I figured 4th times the charm and found yours! It was a success! Thank you
Thanks, it worked great. I tried it off another video that said medium head and it didn't work out. I think the secret is, medium-high heat and NO STIRRING.
Evelyn! You saved my Christmas coffee flan! Made it for Thanksgiving and really did not make the topping right - was crystallized and wired. Not this time! The caramel came out just right! Thank you!!! Merry Christmas.
Thank you so much for making an english version of your videos. Everything you make looks so delicious. I have a question for you. I make my caramel a little different brown sugar, butter, cream, vanilla and salt. Would this type of caramel work for a flan? I think I could eat that whole flan myself, lol.
Thank you for this great video. My cheese flan turns out absolutely delicious. But I have such a hard time making the caramel sauce, it seems to crystalize and I have to remake it two or three times before it turns out good. But I followed your directions and it turned out perfect the first time!!! The only thing it took a lot longer for mine to caramelize than 10 minutes. Mine took about 20 to 25 minutes. When you cook your sugar water what do you have the stove temperature set at?
She has it on medium-high (on my stove it's like a 6 or 7)
Beautiful!! Is that a Daddio pan??
Para ver esta Receta en Español presione el enlace (link )th-cam.com/video/1ynnYLAh87U/w-d-xo.html
Hola Evelyn me encanta ese pote del azúcar
What temp do you cook it on?
Wow....lodiii yummmyyy super liciuos...keep safe sa move...tamsak na bakas pa...Pasa uli thankz
Can you use malases for the Carmel
Do u prefer regular white sugar over confectioners sugar ? Tfp this video
Nice
👍
Estoy orando 🙏 por ti espero que te recupere pronto
Thankssooooooo much❤🎉👩🏼🦰🌹
Do you have a recipe for Stuff Green Pepper????
You burn your caramel it's going to be very very bad absolutely love that because it's true we've done it my husband and I facts no fiction
ok, estuve aqui es Bueno hacerlo para los que hablan ingles.
Didn't say how much u had to blend
my caramel got hard when it cooled down. i only used sugar n water too. what did i do wrong?
This is for flan sis it’s supposed to get hard
@@mg192 cool
@@oceandiamondxx I know what you mean I thought it was gonna be hard when she poured it in the white bowl but she was scooping it out with a spoon?
Mine sugar got hard as rock lol
@@mg192 - any flan I’ve had or made has always had a liquid caramel sauce. Not sure why you would tell someone it’s supposed to be hard🤔
@@tchinson60 it starts off as liquid and then it hardens in the pan…. Just like the video .That’s why I said that. Idk what’s hard to grasp 🥴
Why didn’t you just pour the sauce right in the pan your baking it in. Didn’t make sense to me.
Because when you turn over the flan, caramel is on top.
Bc you’re not Latino. Flan you have to flip it over
Lol dummie
@@mg192 I think she meant right from the stove top to the baking pan.
Because she was being a dear in wanting to show the consistency of the caramel sauce.