Crème caramel
Crème caramel, flan, caramel pudding, condensed milk pudding, or caramel custard is a custard dessert with a layer of clear caramel sauce.
History
has a long documented history, but crème caramel or flan in its modern form, with soft caramel on top, and prepared and cooked using a bain-marie, is first documented in La cuisinière provençale by Jean Baptiste Reboul published in 1897.In the late 20th century, crème caramel was common in European restaurants. The food historian Alan Davidson speculates that this may have been because the dish could be prepared in bulk, in advance.
Etymology
In this context, crème in French means 'custard'. The names crème renversée and crema volteada allude to the custard being turned over to be served.Both crème caramel and flan are French names; however, flan has come to have different meanings in different regions.
In Spanish-speaking countries, crème caramel is known as flan. This was originally a Spanish-language usage. However, in North America the word is now best known in Latin American contexts; the other meaning is less common. Elsewhere, including in Britain, the English word flan means a type of tart somewhat like a quiche.
The Modern English word flan comes from French flan, from Old French flaon, in turn from Medieval Latin fladonem, derived from the Old High German flado, a sort of flat cake, probably from an Indo-European root for 'flat' or 'broad'.[Image:Flan con nata.jpg|thumb|right|alt=A restaurant prepared order of crème caramel|Restaurant-prepared order of crème caramel, with sauce and garnish]
Preparation
Crème caramel is a variant of plain custard where sugar syrup cooked to caramel stage is poured into the mold before adding the custard base. It is usually cooked in a bain-marie on a stovetop or in the oven in a water bath. It is turned and served with the caramel sauce on top, hence the alternate French names crème renversée or 'crème renversée au caramel. The milk may be flavored with vanilla, cinnamon, or lemon peel. The resulting texture is gelatinous and creamy.Turning out larger dishes requires care, as the custard easily splits. Larger dishes also require more care to avoid undercooking the interior or overcooking the exterior. Thus, crème caramel is often cooked and served in individual ramekins. The objective is to obtain a homogeneous and smooth cream on the surface of the crème caramel with a liquid caramel base. Cooking it in a bain-marie avoids burning the caramel.
Imitations
An imitation of crème caramel may be prepared from "instant flan powder", which is thickened with agar or carrageenan rather than eggs. In some Latin American countries, the true custard version is known as or even, and the substitute version is known as simply flan.Regional varieties
Argentina and Uruguay
In Argentina and Uruguay, crème caramel is usually eaten with dulce de leche, whipped cream, or both.Bangladesh
In Bangladesh, it is a common dessert and is known as ডিমের পুডিং or simply পুডিং. It is a lasting remnant of Portuguese settlement in Chittagong from where it spread through the rest of the country.Brazil and Venezuela
In Venezuela and Brazil, it is often made with condensed milk, milk, eggs, and caramelized sugar on top. The Venezuelan version is known as quesillo and in Brazil, a local version is known as pudim, specifically pudim de leite, though the traditional flan is also commercially available. Pudim can have variations of flavor, such as chocolate, coconut, paçoca, cheese, and others, condensed milk pudding being a base recipe.Cambodia, Laos, and Thailand
In Cambodia, Laos, and Thailand, crème caramel often made with condensed milk, milk, coconut milk, coconut cream, eggs and caramelized sugar on top.Caribbean
In many Caribbean countries, the inclusion of coconut, condensed milk and evaporated milk is widespread. The milk base may also be flavored with nuts and fruits.Chile
In Chile, Leche asada or 'roasted milk' is similar to Crème caramel because it is made with the same ingredients, but Leche asada has a less smooth texture and is baked directly, which creates a toasted layer on the surface. In Chile, it is often eaten with dulce de membrillo or condensed milk.Costa Rica
Flan in Costa Rica often features coconut or coffee.Croatia
In Croatia, rožata, rozata, rožada or rozada is flavored with the Dubrovnik liqueur rozalin, which gives the cake its characteristic aroma. It has a documented history stretching from medieval times. Modern variations include vanilla and other flavorings.Cuba
Cuban flan is made with the addition of egg whites and a cinnamon stick. A similar Cuban dish is Copa Lolita, a small caramel flan served with one or two scoops of vanilla ice cream. Other variations include coconut or rum raisin topping.Dominican Republic
In the Dominican Republic, only egg yolks are used, mixed with vanilla, evaporated milk, and condensed milk. Coconut flan is known as quesillo.France
Regional variations of crème caramel in France include:- Crème Renversée à la Normande: This variation of crème caramel is specific to the Normandy region of France. It is made with the addition of Calvados, an apple brandy produced in Normandy, which gives the dessert a distinct apple flavor.
- Crème Caramel à la Bretonne: This variation hails from Brittany and is made with the addition of salted butter, which adds a savory element to the dessert. The salted butter caramelizes with the sugar to create a unique flavor profile.
- Crème Caramel à la Provençale: In the Provence region, crème caramel is often flavored with lavender or orange blossom water, giving it a floral and aromatic twist.
- Crème Caramel à la Parisienne: This variation is commonly found in Parisian restaurants and is typically made with whole milk and egg yolks for a rich and creamy texture. It is often served in individual portions or as a large version.
India
Japan
Japanese crème caramel, or , or caramel custard pudding, is known for its silky smooth texture and creamy yet light taste.Purin is popularly sold as a packaged dessert in Japanese convenience stores and grocery stores worldwide, including Japan, the United States, and Taiwan.
Malaysia
Caramel custard is a popular dessert in Malaysia. First introduced by the Portuguese in the 16th century and sold year-round today, this dessert is commonly served in restaurants, cafes, hotels, and even Ramadan bazaars for breaking the fast.Mexico
Crème caramel is extremely popular in Mexico, being made at home, found pre-made at grocery stores, served in restaurants, and even sold on the streets. A variation of the dish called Flan Napolitano is made in some parts of Mexico where cream cheese is added to create a creamier consistency, though it is not as popular or widespread. Flan's popularity among Mexican-Americans helped the dish become popular in the United States. Another variation is "Flan de Cajeta", which replaces the standard caramel with cajeta.A popular Mexican dessert involving crème caramel is "chocoflan", which is a layered Bundt cake-styled dessert made of chocolate cake and Crème caramel baked in a water bath. It also has the nickname "impossible cake" due to how it is prepared: despite the Crème caramel layer making up the top half in the final dessert, the chocolate cake batter is poured in the tin first. Its popularity has spread to other Latin American countries, such as Chile.
Peru
In Peru, crema volteada 'flipped cream' may use condensed rather than regular milk. Fruit may also be added, such as lúcuma, custard apple, soursop, or granadilla.Philippines
In the Philippines, crème caramel is known as "leche flan", which is a heavier version of the Spanish dish, made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top in an oval-shaped tin mold known as llanera, although rarely it can also be cooked in an oven. Leche flan is a staple dessert in celebratory feasts.Leche flan is also commonly baked into pastries. The most common is the Filipino dessert flan cake or leche flan cake, a Filipino chiffon or sponge cake base with a layer of leche flan on top. It can similarly be baked into steamed cupcakes known as puto mamón, a combination known as puto flan.