If you've ever made flan, you know that the custardy dessert calls for an exhausting number of eggs. With that being said, due to the current cost of eggs, many of us might be waiting... a while ...

With flan -- as with any other food -- careful scrutinization of the ingredients is the only way to know if flan is ...

Beat the egg, sugar, vanilla and zest together until ... Preheat your oven to 180°C and grease and flour an 8inch flan tin. It is easiest to use a loose based tin. To make the pastry rub the ...

Put the flan tin into a roasting tin. Whisk the eggs and wine together until pale and creamy. Strain the hot milk and honey through a fine sieve into a jug, then pour on to the eggs and wine ...

Spread a thin layer of rhubarb, ginger and sweet geranium jam in the base of the flan. Cream the butter, add the caster sugar and beat until white and creamy, add the beaten egg, and then stir in ...

Take a trip to Spain or Latin America and you'll soon encounter flan—a silky smooth and immensely satisfying custard dessert. Unfortunately, people shy away from preparing flan at home because ...