Flan

Yes. Bake and refrigerate the flan up to 2 days ahead in its mold, covered in plastic wrap. Unmold and serve cold. The caramel will have turned into a sauce at the bottom, which is correct.

If the caramel turns too dark (almost black), it will be bitter—discard it and start over. If it crystallizes while cooking, add 1 tablespoon water and stir gently to dissolve. Next time, use a heavy-bottomed saucepan and watch carefully once the sugar starts to turn golden.

You likely underbaked it. The edges should be set and only the very center should jiggle slightly—an internal temperature of 160°F in the center is the target. Always use a water bath and an instant-read thermometer for accuracy.

Freeze the baked, unmolded flan on a plate in a freezer-safe container for up to 1 month. Thaw in the fridge overnight before serving. The texture may become slightly grainy, but it is still edible.

Yes, a 9-inch round baking dish or a springform pan works. The result will look slightly different when unmolded, but the flavor and texture are the same. Cool and chill as directed, then run a knife around the edge and invert onto a plate.

Cover with plastic wrap and refrigerate for up to 3 days. Serve cold directly from the fridge. Do not reheat—flan is meant to be a cold dessert. The caramel may continue to soften and run slightly as it sits, which is normal and desirable.