clock menu more-arrow no yes

Filed under:

Watch: Making Creamy and Oozy Flan-Flavored Paletas

La Newyorkina’s chef Fany Gerson experiments with turning creamy caramel flan into a frozen treat on a stick

Few desserts are more synonymous with Latin cultures than flan — the caramel-topped custard served everywhere from Mexico and Cuba, to Puerto Rico and Chile. It’s particularly one of the most popular sweets throughout Mexico in addition to the country’s beloved paleta — Mexican-style ice pops.

Fany Gerson, the chef and owner behind New York’s Dough (a doughnut shop) and La Newyorkina (her completely paleta concept), has dreamt about making a flan paleta to add to her menu, admitting that being away from home is what has brought her closer to these quintessential confectionaries. “The elements that I love about flan is that deep, dark caramel that’s kind of oozy,” says Gerson. “Now that it’s getting a little chilly I crave creamier flavors.” With the help of Sugar Coated host Rebecca DeAngelis, Gerson is beta testing the flan paleta in this episode of the series.

Follow Eater on YouTube for more videos | Like Eater on Facebook to never miss a video

Recipes

A Vibrant BLT Salad That Makes the Most of Summer Tomatoes

COVID-19

The Great Shortage

Gastropod

Li Shizeng Was Supposed to Spy on French Military Tactics. He Opened Europe’s First Tofu Factory Instead.

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day