My mom loves flan, which can be best described as a dense custard dish with a caramel topping. Originally it is from Spain and became very popular in all of Latin America. There are two good reasons to make flan. A) it comes together in a jiffy, it seriously can be done in ten minutes, the rest is taken care of by the oven and fridge and b) you will need to make it in advance. It has to chill in the fridge for a few hours or overnight, so this is perfect for any celebration. For that reason I thought that this flan, as unusual as it may seem, will be perfect for Mother’s Day. Barely any work, very diffiult to screw up, yet so delicious, maybe you can make it for your mom as well?
Is it OK to say “Happy Easter”? I do believe so. To be “happy” also means to be relaxed and baking definitely relaxes me. Baking is my way of dealing with the crisis, it is a wonderful method to beat depression and sadness. Yes, I also know people who got fired or are now working part-time. But regardless, I do see Easter as the feast of hope despite all the horrible things currently happening. And for that reason I decided to make macarons according to the Italian method. I already have a few macarons recipes on my blog, my very first try, strawberry macarons with no food coloring as well as coffee macarons with dulce de leche filling. But all of the listed recipes follow the French method. This is the very first recipe according to the Italian method. I will explain below what this entails.