Cooking apples in a rich buttery caramel and adding a scattering of toasted pepitas ensures this dessert really screams out "autumn" on the plate.
'flan' on Serious Eats
This particular flan gets its flavor from summery sweet corn, infused and then blended into the milk. And what better way to garnish a caramelly, corny custard than with crunchy, gently spiced kettle corn and fresh berries?
It's that time of year again, folks: Cinco de Mayo is here. Many of us associate this day with tequila and cheap Mexican beer—and there's absolutely nothing wrong with that—but there comes a point when you've got to put down the bottle and sober up with some spicy eats and then, as a finale, some Latin-inflected desserts. From sugar covered wedding cookies to a beautiful coconut tres leche cake, here are 10 options for your holiday table.
This recipe puts a spin on the classic flan by adding a dose of chocolate and a touch of cinnamon.
This hybrid dessert combines two of our favorite sweet and creamy treats: rice pudding and flan.
I resisted writing about flan for a long time. "How stereotypical!" I thought. After the eye roll followed performance anxiety. There's an overwhelming amount of bad flan made, served, and somehow eaten every day. Bad flan, riddled with deep dimples, like a bad case of cellulite. Bad flan, undercooked and slippery, like a strange serpentine sea creature swimming down your throat. Good flan should have slight jiggle, but more along the lines of a trainer-tightened posterior than a waterbed. Good flan is minimalist and sleek, like an expensive silk blouse.
When I think of Jell-O, I think of things that are solidly American, such as no-bake cheesecake, instant chocolate pudding, and edible vodka shots. That's why I was so surprised to see a mix for flan on the supermarket shelf, tucked in between the boxes of more typical flavors like kiwi-strawberry and watermelon. How well could Jell-O pull off a traditional European dessert? I was curious to find out.