After my friend Jain raved about Emeril’s Kahlua Flan recipe, I knew I had to try it.Most of the ingredients come straight from the pantry.I had no Kahlua in the house, so I substituted Amaretto, the Italian Almond Liqueur.Following Jain’s lead I added cinnamon to the caramelized sugar; I used the highly intense Vietnamese variety.Rich, cool, smooth and creamy. It is such an easy recipe, too~
Oh my goodness people. I can’t even wait to the food part of this post. I have to tell you right now. I had the worse flan ever on my last night in St. Maarten! I hate to even put this out there, but I was in such shock. When I saw espresso flan on the dessert menu, I got excited: someone thought my idea was good enough to make and I could boast to the other writers how good it was!
WRONG. VERY WRONG. VERY VERY WRONG.
It was unattractive, had whip cream on top, was very porous and super bland. Flan is an art form. Timing is of the essence and the mixture of flavor is important. I won’t say the restaurant’s name but I was most displeased. I was insulted!
At least the oven-roasted cognac pear was divine.
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