A twist on the traditional flan, but not lacking in any flavor or presentation. Creamy, caramelly, and just hits the spot when served chilled with a strong espresso. Yum!
Special equipment necessary for this recipe.
Yes. You will need a deep dish pie plate and a vessel that can hold water and the size of the pie dish after it is filled. This is called a Bain Marie.
Can this recipe be made in advance.
Yes. As a matter of fact, the best way to make this recipe is a day or two before serving it.
Can this recipe be frozen?
No, the custard texture will change considerably.
