Level: Scoolinary Team

That flan looks fantastic!

The caramel is spot on,perfectly amber without tipping into bitterness. And the texture looks firm yet creamy, right at that sweet spot. One thing that always gets me thinking is the baking method: did you go for the classic water bath in the oven, or did you try a different technique? Because getting a flan with no bubbles is an art in itself.

Thanks for sharing it with the community!

Level: Scoolinar

Thank you Sussan. I used classic water bath.