Cost Breakdown

Critical Success Points

• • Caramel must reach a deep amber color without burning
• • Caramel must be poured into ramekins while hot and allowed to set fully
• • Milk must be steeped with vanilla for the full 30 minutes for flavor
• • Custard must be combined with milk gradually and strained to avoid curdling
• • Water bath level must reach halfway up the ramekins
• • Flans are done when edges are set but centre still trembles
• • Unmolding requires heating the caramel base with a torch for a clean release

Safety Warnings

• • Caramel reaches >180°C – handle with heat‑proof gloves to avoid burns
• • Boiling milk can splatter – keep a lid nearby
• • When using a kitchen torch, keep flammable objects away and work in a well‑ventilated area