Step by step

Let the flans cool slightly and then turn them out of the ramekins. Serve sprinkled with a little spicy paprika. Serve at room temperature.

Our recipe for crab meat flan uses hot paprika: if you prefer, you could sweet paprika instead.
The term ‘paprika’ is derived from the Hungarian: in this language it not only means the spice, but also the capsicum fruit from which it is made.