Slather. Mince. Repeat.
The first time I attempted to make flan was Thanksgiving of this past year and I still have the scars to prove it. Hint for those who, like me, weren’t aware: melted sugar is HOT. The second time around I tried a different tactic with decidedly better results and significantly fewer sugar burns. It also tasted great, so that was a big plus.
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Ah, the beloved cheesecake. As far as I’m concerned the cheesecake is about as American as an apple pie and a hefty scoop of super creamy vanilla ice cream. Which is why for the Opening Ceremony tonight, I’m having a few friends over to celebrate all things America over some snacks and this cream cheesy goodness.
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For this year’s Father’s Day dessert, I wanted to make something that wasn’t massively time consuming but that would be a great compliment to the rack of lamb that I was planning on making as the main dish. Last year I tackled the crème brûlée, which was a lot of fun, but this year I wanted to make a dessert that was equally as crowd pleasing but not nearly as heavy and regret-inducing….
