Flan de Leche

Ana Sofia Pelaez | The Cuban Table | St. Martin's Press, 2014

The trick to a great flan de leche begins and ends with the caramelo—the sugar heated slowly over a steady flame until it reaches just the right amber hue without becoming bitter. It can get away from you easily, but it’s always fun to see how far you can take it.–Ana Sofía Peláez

LC A Word About Pans Note

This creamy, milky, not egregiously sweet, altogether...

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