This classic crème caramel delivers a silky-smooth custard topped with a rich, golden caramel sauce that melts in every bite.

Note: Adapted from Thomas Keller’s Bouchon. This recipe calls for 8 (7- to 8-ounce) crème caramel cups or ramekins. 1. Arrange 8 (7- to 8-ounce) crème caramel cups or ramekins in a baking pan lined ...

From Iranian aromatics to Vietnamese tropical touches, explore these different, globally-inspired recipes for crème caramel – the smooth and silky, caramel-crowned French custard. With its gleaming ...

Even the greatest chefs have a soft spot for old favorites. It’s just that they take a little more care in their preparation. That’s certainly the case with the French Laundry’s Thomas Keller and his ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Combine 175g of the sugar with 80ml (⅓ cup) water in a small saucepan and stir over low heat until ...

Of all the possible rewards for donating to the Kickstarter campaign to finance the Joan Didion documentary, the one most appealing to Grub, of course, was her book of recipes. Fortunately, one of the ...

This crème caramel, also known as flan, is silky, smooth, and topped with a glossy caramel sauce that makes every slice feel ...

Whether it’s an Easter feast or a springtime party, my menus often conclude with a dessert of coconut cake or strawberry shortcakes. Winners, indeed. But a sweet, recent eat-athon at my house changed ...

The flavor inspiration for this recipe was Häagen-Dazs coffee ice cream mixed with burned caramel. Baking the crème caramel in a water bath is key for achieving that barely set, dense, and luscious ...