Except perhaps for a soft-boiled egg freshly plucked from the nest, there’s no softer, silkier or sensual way to experience an egg than in a custard. Swirled into a smooth confection of cream and ...

Precalienta el horno a 175°C (350°F). Mientras esperas que la temperatura del horno sea la ideal puedes tomar una olla o cacerola mediana, colocarla sobre la estufa a fuego medio-bajo y derretir el ...

Tawny golden pumpkins are starting to appear on doorsteps, and kitchens are beginning to smell like that favorite fall treat, pumpkin pie. The wonderful flavor of pumpkin also works well in flan, a ...

Complete with caramel sauce, this autumnal pumpkin flan brings an irresistible twist on the creamy dessert classic.

Click to share on Twitter (Opens in new window) Click to share on Facebook (Opens in new window) Click to print (Opens in new window) Click to email a link to a friend (Opens in new window) More than ...

Esta versión del clásico postre no usa leche condensada, su consistencia es cremosa, tersa y con algo de resistencia. La tradición dicta que debe cocerse a temperatura muy baja para evitar las ...

Custards are some of the most decadent and rich desserts, and two of the most popular are flan and panna cotta. At first glance, these dishes look very similar, but they are easy to tell apart when ...