Since then, flan has become incredibly popular in Latin America, where vanilla was added ... with caramel made by melting sugar or dulce de leche. One thing that really separates flan from ...

The caramel will be very hot. You need to pour it as soon as it’s caramelized, so be careful when pouring it. Overmixing the egg mixture will cause too much air to be trapped. This will create a ...