Since I was little, flan has been one of my favorite foods and my dessert of choice when eating out. This is the way I always made flan, without condensed or evaporated milk. It is what in Spain is called « Flan a la Antigua ».

A mix of recipes in one made by me.

More details athttp://www.chez-k.org/classics/creme-caramel/

No one can’t resist the silkiness of caramel custard, the bitterness of caramel, the sweetness..it’s perfect for your evening dessert.

This recipe turns out so delicious and milky! The steps in making this are very easy and simple as you don't need to bake the pudding using water bath method, as no egg is used in the recipe. And the best part is, the texture turns out smooth and silky!

This is the very first recipe my mom taught me to make when I was around 10yrs old

Hi!! The heatwave is finally over, hoorayyyy but we have rain on and off during the day. Our basset hound Charlie, who is now 1 year old, was really having a rough time with the heat last week, as we all did but I did my best to keep him cool with those cool collars. If you have not tried them yet, please do they really work!! He is now running around and enjoying his walks and playing with all the other little doggies…:)When it’s hot I like to make different sorts of desserts that are refrigerated instead of always going for Ice Cream. Not that I don’t love Ice Cream!!! I’mein just saying. So, I made this very easy and enjoyable summer dessert called Cremé Caramelé. I do understand that it is not summer all over the world, but it will be at some point, so keep this dessert in mind as a cool off. Buuuttt you can always make this dessert during the winter time, and enjoy eating it with a nice warm cup of Hot Chocolate or a nice big cup of Cappucino or whatever warm drink you enjoy.

This is an authentic tart that my daughter's nanny taught me while we were in France. It is enough to fill a 21 cm tart dish.Step 9: Combining the flour and sugar (the powdered ingredients) beforehand helps to prevent clumps from forming. Recipe by Anchamin

This is one of the most popular desserts in the Philippines. It was one of our family favorites. And always at the buffet table at parties. Kai and Breanna love it. And we have even made it for her birthday instead of a cake one year. It’s like a Mexican flan but the Filipino version is made creamier, richer, and more dense!

I adjusted the recipe for homemade-style crème caramel that the hotel I used to work at used.It's easy to make and uses very simple ingredients but it still makes delicious crème caramel.I made it for my husband who loves crème caramel so much that he's even eaten it from a rice bowl.The allocation of each ingredient per one egg is:Sugar..... 30 gVanilla.... 1/4 teaspoonMilk........ 150 mlYou can add as many eggs as you like, just adjust the ingredients accordingly.For a richer-tasting crème caramel, add one tablespoon (15 ml) of heavy cream and 135 ml milk. Recipe by Mugitarou

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This is my favourite dessert, I can finish a whole cake myself. The coconut flan is very light and not so sweet. The chocolate cake is very spongy with slightly coffee flavoured. And I like the sweetness of the toffee layer on top.I always make my own toffee for this cake. What I do is I boil one can of sweetened condensed milk over low fire for 4 hours. Let it cool down, put it in the fridge over night before open it.