+++++++++++++++++++++++++++++++++++
‘
About the Recipe: This recipe is Chef Jose Garces’s mother’s favorite. The dessert is thick, very creamy with a soft breeze of citrus and is topped with melting caramelized sugar. We garnished the flan with a ring of soft sweetened cranberries and thin wedges of tender apples. It’s a perfect recipe to serve for the holidays.
Recipe Inspired by Chef Jose Garces, for his original recipe Vanilla-Orange Flan see: https://www.foodandwine.com/recipes/vanilla-orange-flan
Cook’s Note: Can be served as one large 10-inch flan cut into individual slices or small individual ramekins with only slight modification to the portioning method.
Garnish the flan with some softened dried cranberries and lightly sauteed apple slices. Add a fresh basil sprig. Cut into wedges to serve.
Make Ahead The molded flans can be refrigerated for up to 3 days.
Yield: Serves about 8 to 10
About the Chef: An American chef born to Ecuadorian parents and raised in Chicago, Chef Garces began his culinary training in the kitchen of his paternal grandmother. Jose spent years perfecting different cuisines in top-rated professional kitchens, graduating from Chicago’s Kendall College School of Culinary Arts, and going on to work in New York City before moving on to Philadelphia, where he has built an impressive of restaurants. Chef Garces has been featured on top TV shows and in prestigious publications including the Today show; Nightline; The New York Times; Travel & Leisure; Bon Appetit; Food & Wine; and The Wall Street Journal. He is a 2009 winner of the James Beard Foundation’s prestigious “Best Chef, Mid-Atlantic” award and one of only eight chefs in the country to hold the prestigious title of Iron Chef. He regularly appears on the Food Network Chef Jose Garces has emerged as an enormous talent and one of the nation’s most gifted chefs and restaurateurs.
For More Information See: https://www.foodnetwork.com/profiles/talent/jose-garces/bio
pdf for Copy of Recipe – Caramel Glazed Autumn Flan
+++++++++++++++++++++++++++++++++++
