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Crème Caramel is another term for flan or caramel custard. It's a dessert that you see often in Mexican cuisine as well. For the full method, see the recipe tab. Once you've mastered the basics, then feel free to experiment - you can explore even more bold flavors by infusing your crème caramel with lavender or almond extract.
A native of Oregon, Brian grew up inspired by his grandmother's cooking and by all the fresh seafood and produce the area offered. He soon set his sights on California, where he was recently voted 2007 Best Chef in San Diego for his work as Executive Chef at the Oceanaire Seafood Room. He's in constant competition with everyone in San Diego and makes it a point to do everything bigger and better in his restaurant. At the top of his game, Brian's high-energy makes him a whirlwind in the kitchen. Stay-tuned to see just how long he can live by his motto, "Love, peace and happiness."
