Don’t worry, this has happened to me, too. It’s normal. Caramel hardens when you pour it into a ramekin but gradually melts into syrup during cooking. If the layer of caramel poured into a ramekin is too thick, it will not have time to completely melt during cooking. This is why caramel will stick to the bottom. My advice? Pour a thin layer of caramel into your ramekins and everything should turn out fine.
Hello! I am a big fan of your show. Here’s my problem: why does caramel stick to the bottom of the ramekin when I make crème caramel? I follow the recipe to the letter...