A rich custard made with eggs, milk and sugar, flan is Spain’s most famous dessert. Hector Wong shares his family’s treasured recipe for making a classic flan and the recipes he perfected for making flan brulee, coconut flan and flan with fresh fruit. Hector is currently working on a flan cookbook and will share his insights and experiences on recipe testing and development.
Instructor: Hector Wong is the author of the just released e-book Hector Wong and My Yellow Kitchen Cheesecakes. He has been featured in the New York Times, Hana Hou Magazine and most recently in the Honolulu Star-Advertiser. Born in Peru, the Honolulu based writer and baker focuses on recipe formulation by precise testing and re-testing of each recipe.
Date & Time: September 15, 2013 1:00 p.m.—3:30 p.m.
1050 Ala Moana Blvd
Honolulu, HI 96814
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