The first time I tasted this homemade flan, with its luscious, creamy custard and rich, amber caramel, I was blown away. Curiously, as I eagerly began ordering flan, I ended up disappointed by the more jello-like consistency of restaurant flan desserts. Fortunately, the recipe given to my husband by a friend from Puerto Rico is pretty simple, with only five ingredients.
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Flan with fresh blueberries |
Years ago, at a potluck party, our friend Javier brought a pyrex glass baking dish containing an unassuming golden yellow dessert. I almost passed on the opportunity to taste it, as I had not yet discovered my sweet tooth. Upon spooning out the first piece, I realized that the soft creamy custard covered and hid a beautiful, clear amber-brown sauce. This was my first taste of pure homemade caramel. Once we had a bite of this flan, we were ruined for future restaurant-style flan desserts. They were all more beautifully presented, yet were disappointingly thinner in flavor and a bit too jello-ish.
There are some comfort foods that are so easy and adaptable that you find yourself making them over and over again, each time a little differently. Korean Japchae, with its chewy-slippery, bronzed sweet potato noodles has become one of my favorite, quick dinners. It joins the ranks of a handful of adaptable recipes that allow me to reinvigorate leftover odds and ends into satisfying, highly enjoyed dishes. And Japchae is great served either hot or at room temperature, making it perfect for potlucks and picnics.
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Japchae with fried tofu strips, carrots, red onion, cremini mushrooms, orange bell pepper, spinach, sesame seeds, garlic, scallions |
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Japchae with zucchini and carrot sticks, wok-roasted eggplant, fresh purple, thai and sweet basil |