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 ...

As soon as the caramel is ready, pour it carefully into a 1.5 litre/2¾ pint non-stick ridged flan tin. (Do not use a loose-bottomed flan tin for this) Holding the tin with an oven cloth ...

Crème brûlée is notable for its hard caramelized sugar crust, while flan is known for being drenched in a thin caramel sauce. However, these desserts also differ in the ratio of ingredients ...

Once you've mastered making vanilla crème caramel with our step by step guide this favourite dessert is surprisingly easy to make.

An international favourite dessert, caramel custard comes with a variety of names given to it from creme caramel, or milk leche to custard flan. You can serve this dessert at dinner parties as it ...

Il y a la madeleine de Proust... et le flan de Mamie. Si ce dessert vanillé éveille en vous d'agréables souvenirs d'enfance, n'hésitez pas à le faire chez vous. Sa recette est simplissime.

Laissez refroidir. Garnissez chaque fond de verre avec 1 c. de caramel au beurre salé. Réservez au frais. Flan aux œufs : dans une casserole, mettez à infuser la crème et le lait avec la ...

Also, be sure the caramel doesn't crystallize and that the flan releases from the dish when it's flipped over. Making custard can be tricky, but Food & Wine's guide has all the tips you need to ...

For the caramel, put the sugar and 50ml/2fl oz of water in a heavy based-pan. Heat gently until the sugar has dissolved, then bring to the boil. Boil for a few minutes, or until the syrup has ...