Preheat the oven to 360 degrees. In a pan, heat the cup of sugar over low heat until it achieves the consistency of caramel. It takes a while, but don’t leave it unattended and move the pan as it ...

½ cup blood orange juice, from 2 to 3 medium oranges 1. Make the caramel layer: Have ready six four-ounce ramekins. Put sugar and ½ cup water in a wide saucepan over medium-high heat. Let mixture ...

The custard for Julian Serrano's flan needs to stand overnight so it can be infused with the flavors of the orange zest and the vanilla bean. Plan accordingly, and start the recipe one day in advance.

Flan is a recognizable food, but it's only very well known within South American communities. It's more like a food with its own cult following. Without the classic appeal of apple pie or a slice of ...

The French chef and restaurateur Daniel Boulud has restaurants in New York City, Boston, Washington, D.C., Palm Beach, Miami, Toronto, Montréal, London, Singapore, and Dubai. Daniel is mostly known ...

Preheat the oven to 350 degrees. Combine 1/2 cup sugar with 1/4 cup water in a small stainless-steel or enamel pan. Bring to a boil over low heat until the sugar melts. Swirl the pan (do not stir) and ...

SAN ANTONIO — Instructions: Heat oven to 300 degrees. Combine 3/4 cup sugar and water and boil until sugar is caramelized to a golden brown color. Pour caramel into four individual ramekins to coat ...

My family, we've always been crazy about flan. I think I grew up eating flan at least once a week... all different kinds. I love this one because it's just super duper refreshing. In a medium saucepan ...

Although similar to crème caramel, this is a firmer-textured custard. The recipe works like a charm – if you've ever been worried about turning out these caramel-coated moulds, don't worry, it always ...

Preheat oven to 170c with rack in middle. Bring water and 1/2 cup sugar to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from ...