An expert's tips to nail your flan: For stunning, silky-smooth flan, follow these pro tips.

This piece is a lightly adapted excerpt from Mia Castro’s new cookbook, Cocina Puerto Rico. When I think of Puerto Rican desserts, the first that comes to mind is flan — a richer, more flavorful cousin of the classic French crème caramel. It’s a delicate custard made with evaporated milk, condensed milk, and eggs, gently baked in a caramel-coated pan inside a steamy water bath. An expert's tips to nail your flan: For stunning, silky-smooth flan, follow these pro tips. appeared first on the King Arthur Blog.