Dessert: An ultra-smooth flan topped with a delicious caramel :-) Preparation: Step 1: The caramel: Put the sugar in a pot on medium heat, and leave it to melt and caramelize without stirring. To ...

Sweetened condensed milk: Not to be confused with regular condensed milk or evaporated milk. Since there is no sugar added to the flan itself, it helps to sweeten the custard.

Condensed milk offers the added bonus of stabilizing the custard and preventing the dreaded curdling. It also makes for a denser, creamier flan — which is exactly how most Cubans like it.

Whisk in the milk, sweetened condensed milk and vanilla until well-mixed. For the smoothest flan, pour the mixture through a fine-mesh strainer into a 4-cup measure or another bowl.

Floating the vanilla custard in a pool of caramel is what makes this Burnt Caramel Flan so iconic. What takes it over the top is the rum-spiked whipped cream. Get the recipe at Food & Wine.

While it's traditionally made with eggs, milk, and sugar, Latin American recipes often incorporate ingredients like coconut, condensed milk and evaporated milk as well, and it may be flavored with ...

Traditional Spanish flan, made with condensed milk, evaporated milk, and whole milk, has a coffee twist here. “We have a passion for flan and coffee,” says Hector Morales of El Recreo coffee.