The caramel will be very hot. You need to pour it as soon as it’s caramelized, so be careful when pouring it. Overmixing the ...

Preheat your oven to 180°C and grease and flour an 8inch flan tin. It is easiest to use ... not start to melt and become greasy. Beat the egg, sugar, vanilla and zest together until combined ...

When Tita Glenda, as many people call her, served as guest chef in one session of The Maya Kitchen’s Culinary Elite Series, Tinola Flan was one of the recipes ... add whole eggs and milk.

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 ...

Set aside. Grind the almonds in a food processor. Add the remaining sugar, the orange zest, and the eggs, and process until smooth. Add orange juice and Grand Marnier, and process quickly.

About Caramel Custard in a Pressure Cooker Recipe: A comforting and elegant dessert, caramel custard is a delicious blend of caramelized sugar sauce topped over custard made of a mix of egg and milk ...