Flan de Caramelo

By Andrew Zimmern Posted May 27, 2013
Flan de Caramelo

Photo © Stephanie Meyer

I make a dozen desserts and this is one of them. It’s flawless and will be the best flan you ever tasted—seriously, even chef José Andrés would be impressed. My Spanish food mentor from decades ago, cookbook author Penelope Casas, inspired me with a flan recipe she used to cook. The orange is a classic Iberian Peninsula flavoring addition (no surprise here), but resting the flan out of the water after cooking is key. You will not be able to keep these around, so always make extra. SEE RECIPE »

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