Cooking class experience — learning Flan properly

I took a cooking class specifically to learn how to make Flan correctly. The instructor explained why slow-roasted pork is used the way it is — something I'd never understood from just eating it. The sweet from caramelised plantain result when you make it yourself is different.

Cuban cuisine reflects Spanish, African, and Caribbean indigenous influences. We learned how a family Sunday lechón shapes the way this dish is eaten. The class ended with the meal and a glass of Cuba Libre. I've made it three times since and each time it improves. Highly recommend the cooking class approach.