These flans (and other egg-thickened custards that are made without flour) benefit from being cooked in a water bath, where they are surrounded by gentle, moist heat. Any small glass, metal or ceramic baking dish can be used to fashion the water bath, as long as it's at least 2 inches deep. For even cooking, it's best if the ramekins fit snugly in the water bath and if the water reaches at least halfway up their sides.
One of Jose Andres's favorite American sweets is pecan pie. "We love nuts in Spain too, but I confess I find pecan pie a little heavy. This version is my attempt to lighten it up a little." This twist was inspired by tocino de cielo, a rich, eggy cousin of flan.
"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 Jose Andres 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." - Andrew Zimmern
Canadian bacon is a lean, smoked meat that is more similar to ham than to bacon. It comes from the loin cut. Dan Philips, founder of the Grateful Palate, likes the intense flavor of Carlton Canadian bacon from Oregon.
This milky, silky, delicate flan, topped with an almost-burnt caramel sauce, was created by Jeff Koehler, an American living in Barcelona, who co-wrote 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 culture.
Tip: When adding the warm milk to the egg mixture, be sure to add it slowly, whisking constantly, so the eggs don't curdle.