FAQs
Don't worry, this has happened to me, too. It's normal. Caramel hardens when you pour it into a ramekin but gradually melts into syrup during cooking. If the layer of caramel poured into a ramekin is too thick, it will not have time to completely melt during cooking.
Why does my caramel stick to the pan? ›
Caramel is sticky business, and if you're making candies, pouring it into an ungreased pan is a huge mistake. It will be difficult (or maybe impossible) to get out! Make life easier by lining your pan with parchment paper and coating it with a layer of baking spray to keep the candy from sticking.
How to keep flan from sticking? ›
Carefully swirl in 2 tablespoons of warm tap water until incorporated – be careful as the mixture will bubble and steam. The water helps thin the caramel, so it doesn't all stick to the pan after the flan bakes in the oven.
How do you stop creme caramel from sticking? ›
If the layer of caramel poured into a ramekin is too thick, it will not have time to completely melt during cooking. This is why caramel will stick to the bottom. My advice? Pour a thin layer of caramel into your ramekins and everything should turn out fine.
How do you unstick caramel? ›
Soaking the caramel in hot water or club soda may prolong the amount of time you have before it solidifies. Once it does solidify, a thin enough layer can usually be removed by carefully chipping it off with a kitchen chisel, but a thick layer may need to soak in simmering water, salt water, or soapy water.
What does overcooked caramel look like? ›
Burnt Caramel: 392°F
It looks blackish-brown, smells burnt and has swirls of rising smoke that sting your eyes. The caramel is a loss at this point—it will taste bitter and burned no matter what else you add.
How do you fix undercooked caramel? ›
If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test. Details on how to use this method can be found here.
What's the difference between creme caramel and flan? ›
Flavor: Flan recipes usually call for multiple types of dairy products, such as cream cheese, evaporated milk, and sweetened condensed milk. This gives a flan a tangier and sweeter flavor than that of a crème caramel, which uses only whole milk or cream, eggs, and sugar.
Should I cover my flan with foil? ›
The oven temperature isn't high enough for the plastic wrap to melt and it gives you a clear view of the flan while baking. However, if plastic in the oven gives you the heebie-jeebies, foil can step up to the plate as well. Covering the custard not only prevents it from forming a skin, but also helps it cook faster.
How long can you keep creme caramel in the fridge? ›
Cooked and chilled creme caramel will keep in your refrigerator for about 4 days. I don't recommend freezing as the custard can split and the texture will never be the same after thawing. Give these custards a go next time you need a dessert to impress without causing you panic right before dinner.
Dip the ramekin briefly in a bowl of hot tap water, and then carefully invert onto a serving plate. If the panna cotta doesn't unmold right away, tap the ramekin lightly on the countertop to loosen it. If it still doesn't unmold, return it to the hot water bath for another five seconds and repeat.
