The texture and taste of flan is similar to another one of my favorite desserts, crème brûlée. However, instead of a crystallized sugar coating and eating it from the ramekin, flan is turned out of the ramekin and served on a plate, allowing the amber-colored and caramelized sugar to ooze over the top and down the sides of the flan further enhancing its creamy texture. Flan is quite versatile. You can make it plain or give it
