You may try to skip dessert at Sayad, but your servers will insist on it. Let them. The konafa, a signature here, arrives ...

You might not have much of an appetite after a dinner of steak and potatoes five ways at Rural Society, but this eggy custard would be a shame to miss out on. Chef/owner Jose Garces serves it with ...

Food writers from the New York Times went undercover to find the top desserts in the country, and dishes from two Maine ...

Rich with caramel flavour, Porteño's milk flan finds friends wherever it lands. Make room for it on your table.

This rich Argentinian dessert uses lemon juice and vanilla bean to make the caramel. Serve cold with the dulce de leche (milk caramel) for extra indulgence. Credit: Feast magazine To make the caramel, ...

When I say "FLAN," you already know this article is going to be good because, honestly, who doesn't love flan? And if you're not a fan, read this carefully and go try it right now. Flan pairs well ...

Unmolding a chocoflan feels like a great feat: A Bundt pan is lifted to reveal a creamy flan atop a rich chocolate cake — but the two layers swapped places in the oven. It’s no wonder this celebratory ...