Here is a revised version of a recipe that appeared in the Aug. 25 Food section. This version calls for cooking the caramel in a saucepan and transferring it to a Pyrex pan. It's a safer approach than ...

Knowing how much Cook’s Corner readers love recipes that begin with a cake mix, I just have to pass along a new one that combines not only a cake mix but a South Florida favorite, flan, from Ingrid ...

SAN DIEGO — When I was asked to share a recipe for Hispanic Heritage Month, I knew I had to share this Flan recipe. I first tried it when one of our photojournalists, Jay, brought in his wife's ...

This espresso flan is a rich, decadent treat from "Modern Pressure Cooking" author Bren Herrera, a Cuban-American writer who infuses her pressure cooker recipes with tons of international flavors. You ...

With its origins going as far back as Ancient Roman times, it's no surprise that flan now comes in many forms. Especially popular in 15th-century Spain, the dish was subsequently spread throughout ...

Oh custardy flan, how we adore your jiggly goodness. Silky smooth with an ooey layer of almost-bitter caramel on top, you’re the perfect dessert. It’s also a mostly untapped platform for culinary ...

Instructions: Heat oven to 350 degrees. Sprinkle sugar in a 9-inch round cake pan and place it on stovetop over medium heat. Using oven mitts, caramelize the sugar by shaking the pan occasionally ...

Cooking with LACMA invites chefs and culinary historians to teach recipes inspired by artworks at the museum. On Tuesday, February 9, Jocelyn Ramirez of Todo Verde, a plant-based Mexican food company, ...

A pinch of salty toasted pumpkin seeds on top gives this dessert a flavor and texture perfect for the coming fall. 2 tablespoons toasted and salted pumpkin seeds Instructions: Heat the oven to 350 ...