Burned for flan

Flan -- because I love egg tarts, I also love flan. Some people say making it from scratch isn't that hard, but that's not my way. JELL-O makes an instant flan that comes with caramel sauce.

But this time I decided to try the Goya variety. Unfortunately, you have to make your own caramel. You do this by heating sugar very slowly to 340 degrees F. You know what happened? I poured the caramel into ramekins. As I was coating the bottom of them, a drop of caramel fell on the side of my pinkie. IT HURT! I silly-ly tried to shake it off. But then I got my brain back and ran it under cold water. I have a blister now. It's mini Rob & Big (for you TCCGPers out there).

I don't know why, but my caramel set almost instantly. It turned into thick layer of sugar candy in the bottom of the ramekins! Luckily, as I poured hot flan liquid into the ramekins, some of the caramel melted. They were yummy but not worth the burn and blister. I'll be using the JELL-O brand next time!

You like flan? 

You make yours from scratch or use an "instant" variety?