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flan with canola and Jamaica flower with apples

When you infuse cinnamon into dairy and then use that dairy to make custards or ice creams, the texture is always insanely creamy. While I'm not entirely sure why, I suspect the oil in the cinnamon has something to do with this.

Here is a flan infused with so much canela (true cinnamon) that it might remind you of Red Hots. We drape the custard with a jamaica flower gel and surround it with both raw and caramelized apples, which create some brutal shadows.

-Chef Alex Stupak

Available at Empellón (510 Madison Ave.)

Photo by Evan Sung