There are some desserts that sound sort of "exotic" - and flan is one of them. Though it may sound immodest, I will say I have mastered this Spanish-style Flan, and am finally getting around to sharing the recipe.
The great thing about this dessert is that it is best when chilled 24 hours in advance, so the "day before" prep makes "the day" roll out more smoothly. I tend to serve it with a little garnish - in this case caramelized pears and a crisp.
Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question or add a LIKE!
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