vanillabean3 blogspot.com

Vanilla Bean

When it comes to dessert, one of my favourite types has to be of the creamy and custard variety. I love the rich, smooth, and most of the time, cold refreshing taste of a nicely cooked custard. Ive always had my questions about creme caramel. Is it the same thing as flan? Does it actually just slip out of the ramekin? Does the caramel sauce not mingle and bleed into the custard when you pour the custard into the ramekin and bake it? Adapted from the best of Cooking Light. 13 cup granulated sugar.

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Vanilla Bean

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When it comes to dessert, one of my favourite types has to be of the creamy and custard variety. I love the rich, smooth, and most of the time, cold refreshing taste of a nicely cooked custard. Ive always had my questions about creme caramel. Is it the same thing as flan? Does it actually just slip out of the ramekin? Does the caramel sauce not mingle and bleed into the custard when you pour the custard into the ramekin and bake it? Adapted from the best of Cooking Light. 13 cup granulated sugar.

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This web page vanillabean3.blogspot.com states the following, "When it comes to dessert, one of my favourite types has to be of the creamy and custard variety." We saw that the webpage said " I love the rich, smooth, and most of the time, cold refreshing taste of a nicely cooked custard." It also said " Ive always had my questions about creme caramel. Is it the same thing as flan? Does it actually just slip out of the ramekin? Does the caramel sauce not mingle and bleed into the custard when you pour the custard into the ramekin and bake it? Adapted from the best of Cooking Light."

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