Flan is one of those desserts that always seems difficult to make—caramel and custards, eek!—but it’s really quite easy. The silky custard is sweet, slightly jiggly and full of caramel ...

Here's a look at flans prepared by Chef Lydia González, director of the Latino Culinary Institute, at the Dallas College Culinary, Pastry and Hospitality Center in Dallas. You can learn the ...

Bring 1/4 cup water and the sugar to a boil in a saucepan. Reduce heat to medium and cook until the caramel reaches a light amber color. Divide the caramel into 6 6-ounce ramekins, making sure the ...