Hi! I'm a high school student who loves baking and wants to be a chef! I tried making flan for the first time and I followed this recipe: http://allrecipes.com/recipe/20979/spanish-flan/ Except I used 4 eggs and whisked the mixture by hand. when caramelizing the sugar I used medium heat and once it started caramelizing I stirred the sugar until it was all liquid. The problem is that when I try 'inverting on to a serving plate after cooling completely" like the recipe says. Part of the flan flops out while big chunks of it stick to the pan still. Some of the caramel has hardened too ( I think that is what is making the flan stick). I tried 2 different cooling times already. Should I not let it cool at all before inverting it or it the problem with how I made the recipe?