This smooth, custard-style flan blends evaporated milk, condensed milk, eggs, and pure vanilla, then bakes gently in a water bath for a luxuriously creamy texture. A glossy layer of golden caramel crowns each serving, adding a hint of bittersweet depth to every spoonful.
Chef Raymundo Agrazal is a creative and passionate culinary professional with over 10 years of experience in restaurants and culinary kitchens. He has worked with various restaurants in New York, one of which is Pampano. He prioritizes using healthy, organic, and sustainable food and ingredients. Focusing on French, Mexican, and seafood cuisines, Agrazal channels his energy with utmost committment toward providing glorious satisfaction for the palate.
