Flan: Difference between revisions
Jump to navigation
Jump to search
imported>Howard C. Berkowitz No edit summary |
imported>Howard C. Berkowitz No edit summary |
||
| Line 1: | Line 1: | ||
{{subpages}} | {{subpages}} | ||
A '''flan''' is a form of [[custard]] in [[Spanish cuisine]] and related styles, such as [[Cuban cuisine]]. It is characterized by being topped with a [[caramel]] sauce, but not having the caramel glazed to it, as with the [[French cuisine|French]] [[creme caramel]]. | A '''flan''' is a form of [[custard]] in [[Spanish cuisine]] and related styles, such as [[Cuban cuisine]]. It is characterized by being topped with a thin, flowing [[caramel]] sauce, but not having the caramel glazed to it, as with the [[French cuisine|French]] [[creme caramel]]. Often, it is served in a bowl, with enough sauce surrounding it to be spooned up after the custard, alas, is gone. | ||
As with any basic dish, there can be a multitude of variations, to the basic pudding or the sauce. Several variants add [[rum]] or [[brandy]] to the sauce, or flavorings such as [[vanilla]]. | As with any basic dish, there can be a multitude of variations, to the basic pudding or the sauce. Several variants add [[rum]] or [[brandy]] to the sauce, or flavorings such as [[vanilla]]. | ||
Latest revision as of 17:43, 6 September 2009
A flan is a form of custard in Spanish cuisine and related styles, such as Cuban cuisine. It is characterized by being topped with a thin, flowing caramel sauce, but not having the caramel glazed to it, as with the French creme caramel. Often, it is served in a bowl, with enough sauce surrounding it to be spooned up after the custard, alas, is gone.
As with any basic dish, there can be a multitude of variations, to the basic pudding or the sauce. Several variants add rum or brandy to the sauce, or flavorings such as vanilla.