OMG! It’s Monday. I feel like before we dive into sugar and eggs and cream, I should make you watch this video of this bear waving, because it’ll really set a tone for the rest of this blog post (and for the rest of your week). Alright, I’ll wait… Now that you’ve had a nice little laugh, and thought to yourself, How did that bear wave like that?! it’s time to talk about flan!! I grew up hating flan. HA-T-ING. This is because the majority of flan served in latin restaurants, throughout South Florida, is really really eggy, not super smooth and overly sweet. I always skipped flan and just ate more rice. Even my great aunt’s recipe–which is considered to be a family treasure–is not my favorite. I really wish I was giving you some recipe that was a family heirloom or whatever, but sometimes it’s just not the case. Instead, this recipe is mash-up of a Jose Andrés recipe (who had similar flan memories as myself!) and this old Bon Appetit recipe I’ve made a few dozen times. The ratios in this recipe are pretty flawless, really–it’s only the technique that I’ve tweaked here and there. This flan …

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