Flan, a delicate egg custard with soft caramel sauce -- as opposed to crème brûlée with its hard caramel surface -- is not in my usual repertoire. But as I was looking for something a little different, easy enough to make in advance and something that would please guests, I remembered this prize-winning recipe from my days as a food editor at Southern Living magazine.

Cookbook author Josefa Gonzales-Hastings, shared this recipe that won $10,000 as a finalist in the magazine's 2003 $100,000 Cook-Off. I remember it unanimously winning the editors' votes, which is not an easy feat in a kitchen full of opinionated food lovers.

READ MORE: For a priceless dessert try this caramel cream cheese flan