Caramel flan is a dessert that’s as classic as it is delicious. With its silky texture and golden caramel topping, it’s hard to find a more satisfying treat. Whether you’re making it for a ...

When the flan is sliced, the sauce spills out. Make sure to dip each bite of the vanilla custard in the sweet sauce. It's ...

To no surprise, Stewart made a dessert to bid farewell. “We brought different dishes, but Martha did bring a caramel flan, and I don’t know how she made it,” Phipps said. “It’s a big ...

Heat the brown sugar and caster sugar and water for the caramel in a heavy saucepan, over a low heat, until the sugar has melted and turned a rich golden colour. Keep a close eye on the sugar as ...

Also, be sure the caramel doesn't crystallize and that the flan releases from the dish when it's flipped over. Making custard can be tricky, but Food & Wine's guide has all the tips you need to ...

Flan, or Neapolitan flan ... Its sweetness is enhanced by the flavor of the liquid caramel on top, which also provides a contrasting, rich brown color. “It’s a very creamy dessert, very ...

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 ...