Puester wrote:

> > Well of course you *can*...but if you're eating out you'll pay more.
> > I love Flan. It is one of my favorite desserts out. I have only made it
> > once or twice though.
>
> I love it, too, but the quality is so uneven it always feels like a crap
> shoot. Sometimes it tastes/feels like milk thickened with cornstarch.
> Sometimes it's a smooth, silky custard under the caramel sauce. My
> son-in-law says creme brulee is better. Not on your life!


I have had good luck with flan - creme caramel, bit in restaurants and at
home. It was often the dessert or one of the dessert choices in 3 course
menu lunches and dinners in France. I make it frequently at home. It is a
snap to make. Heat up the oven and some water. Melt some white sugar in a
pan, strring it until it melts and turns straw coloured, then add a bit of
water and pour it into the bottom of the ramekins. Put some milk, sugar,
egg and vanilla extract into the blender, whiz it and pour it into the
bowls, set them in a pan, pour some hot water into the pan and stick it in
the oven.

It's cheap, easy and delicious, and it makes an impressive dish when the
dark tops and sauce when inverted onto a plate.


I don't know about being better than a Creme Brulee. I have had some pretty
good Creme Brulee over the year. I will agree that a good flan is better
than a bad CB.