Restaurant critic Andrew Ross names Lorraine’s Flan Cake best gluten-free dessert!
“I don’t generally seek out gluten-free sweets, but last year, a few made me sit up and take notice, largely because none of them felt like a compromise. One – a salted caramel flan cake comprising a wobbly layer of Japanese custard pudding, a smooth Filipino flan and a salted caramel topping – deservedly took top honors for Lorraine Fagela and Cornerstone Food Company at the Maine’s Best Bakers contest in November.”
