What is Flan?

Flan is a baked cream quite similar to CRème caramel. It is usually made of eggs, cream or milk, gelatin and vanilla. It is often synonymous with CRème caramel because it includes a layer of burnt or caramelized sugar at the bottom. Little Ramekins of Flan is then reversed, so crunchy sugar is at the top. Flan serving in Latin countries or restaurants often does not have a caramel layer of sugar, but instead is simply simple, more reminiscent of Italian cream. Unlike the CRème caramel, the caramel sauce is added after the custard's baking cream is and reversed. It's more creamy than crunchy. It is also very popular in Japan, where some variants can be made with soy milk, because many native Japanese regularly do not consume cow's milk.

There are also some immediate Flan mixtures. Bringing them tends to come from adding agar or gelatin. Authentic Flan would probably not use or thickener, but it depends on the addition of eggsthe boiling of the right thickness. Most recipes in restaurants, however, indicate gelatin.

While the pudding is most often presented in individual parts, some create a large flan that serves at parties. It can be a particularly visually attractive food, especially if the Dolce de Leche is added to the top, or if it was baked on a layer of caramelized sugar. Some chefs even use a small blowing to further harden the sugar after baking. This provides a nice crisis that contrasts well with the creamy pudding.

When Flan IS in large portions is usually served in slices and can be ended with whipped cream. The guying is usually served chilled and should be taken to cool down because it contains milk and eggs.