Flan (Crème Caramel/Caramel Custard) Recipe
February 24th, 2008 | Non-Asian Recipes | 31 Comments
I will be honest with you…I didn’t make these flans. I wanted to, but paying $2.50 for both flans is definitely cheaper than buying all the specialty flan cook ware and ramekins–not mentioning the time I would spend pottering in my kitchen preparing flan and making sure they come out right. I have no doubt that making flans is a fulfilling experience–a skill I would love to acquire eventually–but with my busy schedules lately, I simply can’t afford to attempt them at home.
I first tasted flans in the late 1990’s–I had just graduated from college and started working in the US. (I had never seen or tasted flans when I was in Malaysia.) My then co-worker invited me for dinner and his wife made flans for dessert. I remember vividly the first taste; it was a dessert so delicate, beautiful, and sublime–egg custard served in a bath of amber-hued caramel–it was smooth and melted in my mouth. It was the taste of heaven…(get flan recipe after the jump)
