What do you look for in a dessert? Any dessert? My answer: how easy is it to dig in?
And that should be a criterion for flan, pudding, jelly, or panna cotta, right? RIGHT?
Well, my experience with this flan is not like that.
Perhaps the antithesis of it.
First, don’t get me wrong, the presentation looks beautiful, shiny, and elegant. Almost giving off an illusion as a basque cheesecake.
Perhaps it sat at the fridge too long or the moisture level was not right; the top is rubbery and dry.
Not done right.
Almost bending my spoon and reality. (Exaggeration)
If the flan delivers what it should be: eggy, silky, rich, and fragrant.
it’s done right.
BUT
The bottom is as confusing as the top: a shortcake-ish base that rather collapsed and failed to maintain the flan’s structural integrity.
Set everything aside, whatever eggy/milky/pudding-ish dish it is, it shall be soft, comes with fluffy mouthfeel, is easy to dig in, and undoubtedly an indulgence.
Like
This panna cotta (flan’s cousin):
It delivers the milky taste, the texture when your spoon slices it up (the little resistance you felt), and the unforgettable aftertaste that gives you a perfect afternoon.
Alright,
Always
Experience the food through all senses.
I’ve spoken.
