Crème caramel, known as flan across Spain and Latin America, is a baked egg custard set over a layer of caramel that turns into a pourable sauce. When it is turned out, the trembling custard sits in a pool of its own amber syrup.
Crème caramel, known as flan across Spain and Latin America, is a baked egg custard set over a layer of caramel that turns into a pourable sauce. When it is turned out, the trembling custard sits in a pool of its own amber syrup.
Crème caramel, known as flan across Spain and Latin America, is a baked egg custard set over a layer of caramel that turns into a pourable sauce. When it is turned out, the trembling custard sits in a pool of its own amber syrup.
Crème caramel, known as flan across Spain and Latin America, is a baked egg custard set over a layer of caramel that turns into a pourable sauce. When it is turned out, the trembling custard sits in a pool of its own amber syrup.
Crème caramel, known as flan across Spain and Latin America, is a baked egg custard set over a layer of caramel that turns into a pourable sauce. When it is turned out, the trembling custard sits in a pool of its own amber syrup.
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