I got auctioned off recently as the chef for a dinner benefiting a local non-profit.
I'll be posting regularly about my test-runs for recipes.
First, Creme Caramel, or Caramel Flan with a crunchy caramel wheel
What do you guys think?
looks cool. but do you want it cutting into the flan like that?
i think a better presentation is to have the flan intact and encapsulated by the caramel
also I need to make the caramel a hair darker
Do you think I should lay the caramel wheel flat on the flan instead of sticking into it?
