I'm pretty new at this forum and am not a professional, but if you wouldn't mind helping I'd sure appreciate it. I'm wondering when Flan is baked and then chilled, why does the caramel remain liquid? When I make the same caramel alone I can't figure out how to get the same result without the Flan. So, there has to be some reaction between the two somehow. I absolutely love this type caramel -- it's beautifully transulscent and light. I'm developing a frozen-type pie recipe that I want very much to serve with a little of this light caramel spooned on top. I hate to think I'd have to bake the Flan w/ the caramel sauce and then throw out the Flan to get the sauce the way I want it...but I'm determined, it has to be this type sauce... Any info. and/or advice would be greatly appreciated . Thanks a million.