COCOBEAT

[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]   Crème caramel, flan and custard pudding are basically all the same thing. It is a simple baked dessert with only a few ingredients (egg, milk, sugar and vanilla), and you can enjoy it any time of year. What it is called depends on where the recipe comes from: Crème caramel (French), flan (Spanish), custard pudding (English); each has hundreds of recipes/variations. Most recently I was invited to dine at a popular local Mexican restaurant where the flan was highly recommended. But it wasn’t very impressive. The caramel was a bit burnt and the custard was too sweet and overcooked (dense, eggy and with many holes). Our waiter and host were both so proud of their flan and eager for my compliment, so I told them it was pret