Hi there! I was wondering if there was anything I could do to help this problem, or if this was just a regular thing that I shouldn't worry about. Whenever I make leche flan, the layer that has been soaking/laying in the caramel ends up grainy and slightly chewy. The rest of the custard is super smooth and creamy. I always strain my custard, so that's not the problem. I think either I'm overcooking the flan, there needs to be more or less water in the water bath, or maybe there's something wrong with the caramel? If anyone has any advice, I'd really appreciate it.