This is hands down my favorite flan dessert. Nothing beats this French custard dessert. It is also well known for it's simplicity and sophistication. You know what they usually say, the simpler the recipe is, the more people screws things up. I am not saying that I had perfected the craft tho. I am still far from pushing out a perfect Parisian Flan.But as far as what Parisian Flan should be, this should be the base. I mean, I had been served worse Parisian Flan than mine. Some are just too hard while some are too soggy without any crispy crust. What makes Parisian Flan so fascinating is the soft custardy interior with a crispy crust, especially when you get to the edge.This flan only uses a few ingredients, so by using the best ingredients, especially vanilla, will make a whole lotta difference. It is best to keep the flan chilled in the fridge and serve the next day. But I prefer my flan to be warm with a scoop of vanilla bean ice cream and some espresso granita. As soon as I slice and serve this Parisian Flam, it is gone in an instant! My daughters are always hungry, I do not know why. Lol! Anyway, I hope you will give this recipe a try.

This flan is a super easy way to make a creamy cream cheese based flan. It's a recipe that's been around for as long as I can remember. I have read that this particular simple flan that includes cream cheese originated in Puerto Rico, but whereever it was invented it is a delicious creamy smooth version that is simple to put together.

Get this easy recipe and try it now.This puto flan is one of the popular Filipino dessert similar to leche flan.It’s the combination of puto and leche flan.Puto flan is a fluffy and delicious variation of the famous steamed rice cake with its creamy egg flan on the bottom.

Flan feels heavy in my stomach if it's too rich tasting, so I made this creamy kabocha squash flan that's a little light but still tasty.Don't forget to strain it. It's fine to add the caramel sauce last but I recommend using a lot. A nice thick flan with lots of caramel sauce tastes amazing!I made the green decorations you see in the photos out of the kabocha squash skins. For about 10 cocottes. Recipe by twinflower

I made this recipe today mostly to use the can of condescend milk I had in the cupboard. I have had something very similar that a family friend made before however, I found and used the recipe from www.pt.petitchef.com

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 ».

I made my favourite flan with broccoli and tomatoes for a Christmas version.When the broccoli is getting too brown, cover with aluminium foil. Recipe by Stylish Mama

Leche Flan or custard is a famous egg-based dessert in the Philippines, which you can enjoy on its own or put as a topping on Halo-halo, a famous Filipino dessert.Video: https://youtu.be/W1mpXhUqNyURecipe by: @homebasedchef

I found myself at 11pm at night craving flan, but wanted to try and avoid a sugar rush that late at night. Thus, I combed the internet for a simple maple syrup based flan recipe that works in the Instant Pot. Since I could not find one that included everything I wanted, I took inspiration from a few different recipes and made my own Frankenstein's monster - literally.The first attempt went horribly wrong and it was then I realized that high pressure + large air bubbles = kaboom. Think of the eggs from "Alien"...The second attempt was a resounding success, and I thought I would share this with anyone else looking for a really easy way to make yummy, healthier flan at home!

Ever since i discovered this recipe from my friend, it has been one of my favorite flan recipe whenever i want to make one... yum-licious! :cookie :ohyeaah

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.

Like I've said before, I love to baked, I made this in Thanksgiving and it came out delicious.