Also, I’ve updated the guava flan recipe below to clarify how to make the caramel that covers the baking mold. There are two schools of thought on making caramel: the wet method and dry method.
Dry is exactly that, you just pour the sugar in a heavy bottom pan, heat until it turns into caramel. The wet method adds a bit of water and sometimes I’ve even seen drops of lemon in the water added to the sugar before heating to caramelization.
I’ve tested both and I am really not great at making smooth caramel with either method! But, it doesn’t really matter because the caramelized sugar is absorbed and partially liquified during the making of the custard. It makes even more sauce when the flan sits hours in your fridge to cool. When you flip it, you might see some solid candy still stuck to the baking mold, that’s pretty normal. Just leave the form to soak in water and the candy dissolves as the water breaks down the sugar.
How ever you make your caramel, take care because it is HOT!
