Getting the caramel right is the hardest part of making a flan. I made a mexican flan with the lechera sweetened condensed milk so the custard part was a breeze. Making the caramel was a bitch. Fortunately I had the advantage of having eaten hundreds and hundreds of examples of flan over the years so I had a pretty good idea what I was aiming for with the caramel.
Took a picture of the finished product but the coating was the real magic. That's the goods right there. Gaze upon it in wonder.