Take a trip to Spain or Latin America and you'll soon encounter flan—a silky smooth and immensely satisfying custard dessert. Unfortunately, people shy away from preparing flan at home because ...

If there is one dessert that is conquering the big cities, it is the flan parisien, also known as flan pâtissier or homemade ...

Here's a look at flans prepared by Chef Lydia González, director of the Latino Culinary Institute, at the Dallas College Culinary, Pastry and Hospitality Center in Dallas. You can learn the ...

Bring 1/4 cup water and the sugar to a boil in a saucepan. Reduce heat to medium and cook until the caramel reaches a light amber color. Divide the caramel into 6 6-ounce ramekins, making sure the ...

As soon as the caramel is ready, pour it carefully into a 1.5 litre/2¾ pint non-stick ridged flan tin. (Do not use a loose-bottomed flan tin for this) Holding the tin with an oven cloth ...