I love the cold, smooth, creaminess of flan. I love the bitter caramel in contrast to the sweet custard. I love that it’s one of easiest desserts to make–ever.
My one issue with flan made outside of my kitchen (or my mother’s) is that it’s often cloyingly sweet. If the sugar isn’t caramelized enough and it remains a lite amber color then it totally defeats the point. And if it’s over cooked, forget it. You might as well throw it against a wall and see if it sticks.
THIS pomegranate citrus flan however, is an absolute stunner. It’s got the bitter caramel notes and the tartness from the orange and pomegranate. It’s thin, light and refreshing (imagine that).