Hello! I made a flan for the first time today. It came out pretty good except for one major flaw. The sugar I had caramelized was completely hard and stuck to the pan when I flipped the flan out of the pan. Almost none of it drizzled out onto the flan. I mean it was solid. I did let it cool in the counter for an hour and refrigerated it for about 4 hours before I flipped the flan out of the pan. Should I have taken it out of the pan sooner? Where did I go wrong? Appreciate any tips!
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