Dear Maggie: Coconut fans, rejoice! The Eatery was happy to share its recipe with us. Toasted coconut gives both rich flavor and a fun crunch to this crème brûlée, also flavored with notes of honey, ...

Flan can easily become a dairy-free dessert by substituting coconut milk, cashew milk or other milk alternatives. Use milk substitutes with at least 6 grams of fat for a smoother creamy texture. ½ cup ...

For the caramel: Set eight 3/4-cup molds (custard cups, coffee cups, or individual souffle dishes) in a roasting pan that's at least 2 inches deep and large enough to space the molds at least 1/2 inch ...

Cooking with LACMA invites chefs and culinary historians to teach recipes inspired by artworks at the museum. On Tuesday, February 9, Jocelyn Ramirez of Todo Verde, a plant-based Mexican food company, ...

Flan can easily become a dairy-free dessert by substituting coconut milk, cashew milk or other milk alternatives. Use milk substitutes with at least 6 grams of fat for a smoother creamy texture. ½ cup ...

Prepare mold with caramel (see instructions below). Heat oven to 325 degrees. Beat the eggs until frothy, then beat in the milks, salt and vanilla. Stir in the coconut. Pour mixture into prepared mold ...