Typically, whole eggs are what's required to give flan a semi-solid structure. But we want a flan that stands apart from the rest, and to do that, we must tweak the ratio of whole eggs to egg yolks.

I promise you, once you make this ponche crema, it will be thick and creamy. You'll never go back to using boxed flan or ...

To prepare molds: Place 6 4-ounce ramekins or small cups in a large baking dish, the bottom lined with a wet paper towel. In a small pan over medium-high heat, melt the 3/4 cup of sugar until the ...

Add the egg yolk and the water and mix to form a firm dough. Wrap the dough in cling film and place in the fridge for 30 minutes. On a floured surface, roll out the pastry to fit one large flan tin.

Add the egg yolk and water and work to a firm dough ... roll out the pastry and use to line an 25cm/11 inch loose-bottomed, fluted flan tin. Prick the pastry lightly all over with a fork ...