Gault&Millau's news
13 results
Make a big deal of it!
They're back with a vengeance! Yes, but there's flan and there's flan... Gone are the industrial cream powders stuffed with colorants and additives, and the resulting flans, elastic, doughy and tasteless. Quality ingredients are back in force: fresh eggs, whole milk, cream and vanilla, on a homemade shortcrust or sometimes flaky pastry made with quality butter. Whether you're looking for a traditional version or a more "flantasmatic" one, here's our selection of the best boutique flans around!
