It will take more time, but patience is key to avoid burning the caramel. Whisking: Flans should not be over-whisked. If you whisk the eggs too much, the flan will have a texture that's too fluffy ...

Swirl the liquid in the pan occasionally so that it doesn’t burn. As soon as the caramel is ready, pour it carefully into a 1.5 litre/2¾ pint non-stick ridged flan tin. (Do not use a loose ...

Flan is one of those desserts that always seems ... bath is to prevent a delicate baked good from getting too hot and burning or curdling, as the maximum temperature that water can reach is ...