If you've ever made flan, you know that the custardy dessert calls for an exhausting number of eggs. With that being said, due to the current cost of eggs, many of us might be waiting... a while ...

Rep. Ro Khanna (D-Calif.) joins 'Squawk Box' to discuss President Trump's third week back in office, DOGE and Elon Musk's efforts to downsize the federal government, working across the aisle in the ...

The new restaurant is a family version of the Texas de Basil chain of Brazilian steakhouses, said co-owner Ed Wasilewski. It ...

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 ...

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 ...

1. Pour caramelized sugar into two 6X2-inch llanera pans. Tilt pan until bottom is well coated with the caramel. 2. Combine all ingredients for custard until well blended, then pour into caramel-lined ...

From romantic dinners and filling brunches to Galentine’s Day get-togethers and singles parties, these are some of the ...

At chef Danny Lledó’s new, more casual sibling to his tasting room Xiquet, the $65 dinner menu runs through Saturday, ...

Three dishes in Iowa, including two in Des Moines, were named among the best in the Midwest in 2024 by Midwest Living, a ...

"I can confirm it was definitely the best flan I've ever eaten," wrote Julia ... with perfectly almost-burnt-but-not-quite caramel and a heavy dose of salt. Cross your fingers it's on the menu ...

Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter. Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top. Roll the rest of the pastry out thinly on ...

This version is made in a rectangular tranche tin, which gives a different presentation, but the recipe would also fit in a 23cm/9in round, deep, loose-bottomed flan tin. First make the base.