Your Thanksgiving dessert spread will likely be filled with pies and cakes galore, however, it's worth considering another delicious option: pumpkin flan. This dessert is in a league of its own as it ...

SAN ANTONIO — Instructions: Heat oven to 300 degrees. Combine 3/4 cup sugar and water and boil until sugar is caramelized to a golden brown color. Pour caramel into four individual ramekins to coat ...

Adjust an oven rack to the middle position and preheat to 325 degrees. Place a double layer of paper towels in the bottom of a 9-by-13-inch pan, then arrange six (6-ounce) ramekins or other glass ...

Dear Maggie: Coconut fans, rejoice! The Eatery was happy to share its recipe with us. Toasted coconut gives both rich flavor and a fun crunch to this crème brûlée, also flavored with notes of honey, ...

We’ve always believed that baking should be fun, with the best recipes being both entertaining to prepare and delicious to eat. A lovely caramel flan, among the simplest of desserts, hits the mark ...

If you want to make a special brunch for Mother's Day, consider one or more of the following delectable custard-type recipes created by Lisa Schroeder, chef and co-owner of Mother's Bistro and Bar, ...

1. To prepare the soup, melt the butter in a large, heavy-bottomed Dutch oven over medium-low heat. Add the onions, and season with salt and pepper. Sprinkle with the brown sugar, and cook, stirring ...

½ cup blood orange juice, from 2 to 3 medium oranges 1. Make the caramel layer: Have ready six four-ounce ramekins. Put sugar and ½ cup water in a wide saucepan over medium-high heat. Let mixture ...

1. Heat the oven to 350 degrees. Bring a large saucepan of water to a boil. 2. Spread the coconut on a rimmed baking sheet and toast until the coconut is a light golden color, 10 to 12 minutes, ...