1. Preheat oven to 325°F (160°C). 2. Make the caramel: In a saucepan, cook the sugar and water over medium heat, until it is a dark golden brown.

Rest the flan on a cooling rack before moving it to the refrigerator. Enjoy a generous slice of the chilled dessert with spoonfuls of syrupy caramel sauce. Full recipe here .

To make the finished tart extra fancy, top each slice with whipped cream and macerated peaches, plums, and berries. But the end of stone fruit season is nigh and this cozy, pudding-y tart is too ...

1 1/3 cups sugar. 1. Heat the oven to 300 degrees. Lightly butter, or use cooking spray, on a 1 ½-quart souffle dish (preferably nonstick). In a medium saucepan, bring 2 cups water to a boil.

In a large heavy-bottomed pot, combine the brown sugar, one-half cup water and salt over medium-high heat. Cook to a smoking, dark caramel, about 10 to 12 minutes.

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. A Caramel Rice Flan, in New York, April 19, 2011. Caramel rice flan is an unusual yet elegant alternative to rice pudding ...

With its scalloped ring-shape, caramel pudding screams the ’80s — who hasn’t been to a wedding back then and not seen the flan prominently displayed along with the gulab jamun? Childhood ...