This milky, silky, delicate flan, topped with an almost-burnt caramel sauce, was created by Jeff Koehler, an American living in Barcelona, who is co-writing a Catalan cookbook. Koehler's unconventional touch—infusing the custard with a hint of cinnamon and lemon—is a nod to the influence of Moorish flavors on Spanish cuisine.
Published
February 2005
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