Flan is one of those desserts that always seems ... Pour the caramel into a deep, ungreased 9-inch cake pan and rotate it until the bottom and sides are coated. Set the pan aside.

As soon as the caramel is ready, pour it carefully into a 1.5 litre/2¾ pint non-stick ridged flan tin. (Do not use a loose-bottomed flan tin for this) Holding the tin with an oven cloth ...

Easter is just around the corner, and Hôtel de Crillon pastry chef Matthieu Carlin brings you the Butterfly Pâtisserie Easter ...