Christopher Kimball heads back to Paris to satiate his sweet tooth with two show-stopping recipes, one of which has Chris the most excited he's ever been about a dessert! First up is a towering Parisian Flan, where we harness the science of cornstarch to make a pastry cream filling with a double dose of vanilla. Then, Rose Hattabaugh makes Babas Au Rhum, a classic French dessert flavored with candied orange and rum.