crème caramel

{{Infobox food

| name = Crème caramel

| image = Cremecaramel.jpg

| caption = Rows of crèmes caramel or flan

| alternate_name = Flan, caramel custard

| country =

| creator =

| course = Dessert

| served = Cold or warm

| main_ingredient = Eggs, milk, sugar

| variations = Crème brûlée, crema catalana

| calories =

| commons = Category:Crème caramel

| other =

}}

Crème caramel ({{IPA|fr|kʁɛm kaʁamɛl|lang}}), flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.

History

Custard 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 {{Lang|fr|La cuisinière provençale}} by Jean Baptiste Reboul published in 1897.{{Cite book |last=Perrier-Robert |first=Annie |url=https://books.google.com/books?id=gk2xWRx5sgIC&q=%22reboul%22&pg=PT646 |title=Dictionnaire de la gourmandise |date=2012-10-18 |publisher=Groupe Robert Laffont |isbn=978-2-221-13403-0 |language=fr}}

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.Davidson, s.v. crème caramel

Etymology

In this context, {{lang|fr|crème}} in French means 'custard'. The names {{Lang|fr|crème (caramel) renversée}} (French) and {{Lang|es|crema volteada}} (Spanish) allude to the custard being turned over to be served.

Both crème caramel ({{gloss|caramel cream}}) and flan are French names; however, flan has come to have different meanings in different regions.

In Spanish-speaking countries (and often in the United States), crème caramel is known as {{lang|es|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 {{lang|fr|flan}}, from Old French {{Lang|fro|flaon}}, in turn from Medieval Latin {{Lang|la|fladonem}}, derived from the Old High German {{Lang|goh|flado}}, a sort of flat cake, probably from an Indo-European root for 'flat' or 'broad'.Oxford English Dictionary, 2nd Edition (1989); Petit Robert 1973.Image:Flan con nata.jpg

Preparation

Crème caramel is a variant of plain custard (crème) 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 {{Lang|fr|crème (caramel) renversée}} or '{{Lang|fr|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 {{gloss|milk flan}} ({{lang|es|flan de leche}}) or even {{gloss|milk cheese}}, and the substitute version is known as simply flan.

Regional varieties

File:Creme Caramel India.JPG

= Argentina and Uruguay =

Image:Flan con dulce de leche.jpg]]

In Argentina and Uruguay, crème caramel is usually eaten with dulce de leche, whipped cream, or both (flan mixto).

= 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 ("small cheese") and in Brazil, a local version is known as pudim, specifically pudim de leite ("milk pudding"), though the traditional flan is also commercially available. Pudim can have variations of flavor, such as chocolate, coconut, paçoca (peanut candy), 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 (as alternative), 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{{Cite web|title=The Epic Food and Landscape of Patagonia|url=http://www.saveur.com/patagonia-andes-restaurants-travel/|access-date=2020-07-21|website=Saveur|date=18 March 2019|language=en}}{{Cite web|title=Leche asada|url=https://www.solopostres.com/leche-asada-7528/|access-date=2020-07-21|website=www.solopostres.com|date=13 February 2015}} 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 (quince jelly) or condensed milk.

= Costa Rica =

Flan in Costa Rica often features coconut or coffee (flan de café).

= Croatia =

Image:Rožata-zg.jpg

In Croatia, rožata, rozata, rožada or rozada ({{IPA|hr|rǒʒaːta|pron}}) is flavored with the Dubrovnik liqueur rozalin (rose liqueur), which gives the cake its characteristic aroma. It has a documented history stretching from medieval times. Modern variations include vanilla and other flavorings.{{Cite web|url=http://hrcak.srce.hr/file/58163|title="Traditional Cuisine of the Makarska Littoral"}}

= Cuba =

Cuban flan (flan de Cuba) 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:{{Cite book |last=Larousse |first=Librairie |url=https://books.google.com/books?id=mmWBEAAAQBAJ |title=Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated |date=2022-08-30 |publisher=Clarkson Potter/Ten Speed |isbn=978-0-593-57774-5 |language=en}}

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 =

File:CremeCaramelPrd.jpg]]

Caramel custard is popular, especially in the larger coastal cities, and in former Portuguese colonies such as Goa, Daman and Diu. Sometimes, masala chai is added on the side. It is a staple on restaurant menus in the beach resorts along India's coasts and also prepared regularly in the home kitchens of the Anglo-Indian Goan, Malayali, Mangalorean and Parsi communities.

= Japan =

Packaged crème caramel is ubiquitous in Japanese convenience stores under the name {{nihongo||プリン|purin}} (i.e., "pudding"), or custard pudding. The same kind of dessert is sold in convenience stores in Taiwan.

= Malaysia =

File:Puding karamel 20230521 172754.jpg

Caramel custard (locally known as puding karamel or puding karamel kastard) 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 =

File:Flan napolitano.png

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 (milk caramel with a base of goat milk).

A popular Mexican dessert involving crème caramel is "chocoflan" (a portmanteau of its constituents), 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'{{cite book|author=Gastón Acurio|title=Larousse de la gastronomía peruana: diccionario gatronómico ilustrado|url=https://books.google.com/books?id=MID-tgAACAAJ|year=2008|publisher=Q.W. Editores|isbn=978-9972-58-937-9|page=151}}{{cite book|author1=Morena Cuadra|author2=Morena Escardó|title=The Big Peruvian Cookbook: 100 Delicious Traditional Recipes from Peru|url=https://books.google.com/books?id=o_FwDwAAQBAJ&pg=PT355|date=5 February 2019|publisher=Skyhorse|isbn=978-1-5107-3786-0|page=355}} may use condensed rather than regular milk.{{cite book|author=María Luisa B. de Sanguineti|title=Recetas económicas y prácticas de cocina y reposteria|url=https://books.google.com/books?id=OEdZAAAAMAAJ|year=1950|page=55}} Fruit may also be added, such as lúcuma, custard apple, soursop, or granadilla.{{cite book|author1=Julia García|author2=Gabriela González de Castejón|title=Perú: historia, política, sociedad, economía, cultura|url=https://books.google.com/books?id=46wTAQAAIAAJ|date=1 January 2004|publisher=Biblioteca Nueva|isbn=978-84-9742-323-6|page=128}}

= Philippines =

File:Leche flan Filipinas.jpg leche flan are characteristically oval-shaped due to the traditional use of tin molds known as llaneras.]]

In the Philippines, crème caramel is known as "leche flan" (an anglicization of Spanish {{Lang|es|flan de leche}}, literally "milk 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 (also spelled lyanera, which is also used to make hardinera), although rarely it can also be cooked in an oven. Leche flan is a staple dessert in celebratory feasts.{{cite web |title=Leche Flan |url=https://www.kawalingpinoy.com/leche-flan/ |website=Kawaling Pinoy |access-date=14 March 2019}}{{cite web |title=Leche Flan Molder |url=https://www.tagaloglang.com/product/leche-flan-mold/ |website=Tagalog Lang |access-date=14 March 2019}}

An even heavier version, called tocino de cielo or tocino del cielo (Spanish for "heaven's bacon"), is similar, but has significantly more egg yolks and sugar.{{cite web |title=Tocino Del Cielo Recipe |url=https://www.yummy.ph/recipe/pette-jorolan-s-tocino-del-cielo |website=Yummy.ph |access-date=14 March 2019}}

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 ({{lang|fil|mamón}}) with a layer of leche flan on top.{{cite web |title=Filipino Custard Cake plus Video |url=http://theskinnypot.com/filipino-custard-cake/ |website=The Skinny Pot |date=13 August 2017 |access-date=28 June 2019}}{{cite web |title=Leche Flan Cake / Creme Caramel Cake |url=https://culinarycornerkitchen.com/2018/04/20/leche-flan-cake-creme-caramel-cake/ |website=The Culinary Corner |access-date=28 June 2019}}{{cite web |title=Leche Flan Caramel Custard Chiffon Cake |url=http://sugarywinzy.com/leche-flan-caramel-custard-chiffon-cake/ |website=SugaryWinzy |date=14 December 2017 |access-date=28 June 2019}} It can similarly be baked into steamed cupcakes known as puto mamón, a combination known as puto flan.{{cite web |title=Leche Puto |url=https://www.kawalingpinoy.com/leche-puto/ |website=Kawaling Pinoy |date=7 February 2016 |access-date=28 June 2019}}

Leche flan is also commonly used as a topping for the shaved ice dessert halo-halo.{{cite web |last1=Manalo |first1=Lalaine |title=Halo-Halo |url=https://www.kawalingpinoy.com/halo-halo/ |website=Kawaling Pinoy |date=24 July 2021 |access-date=4 February 2024}}

= Portugal =

File:Abade de Priscos.JPG]]

Known as Pudim flan, it is made with milk, eggs, caramelized sugar, and vanilla. Variations include orange or lemon zest, cinnamon, pineapple, Port wine, or even bacon, as is the case with Pudim Abade de Priscos. It characteristically has a hole in the center.

= Puerto Rico =

Most Puerto Rican flans are based on eggs and milk. Egg white and egg yolks are beaten separately with sugar to achieve a light flan. The Puerto Rican dessert flancocho combines {{lang|es|flan de queso}} (cream cheese flan) with a cake base ({{lang|es|bizcocho}}).{{cite web |title=Flan Cake (Flancocho) |url=https://www.kitchengidget.com/2017/11/02/easy-flan-cake-flancocho/ |website=Kitchen Gidget |date=2 November 2017 |access-date=4 February 2024}}

=Spain=

In Spain, crème caramel is a typical dessert that is often homemade and is also sold in grocery stores and restaurants with many variations. The best known version is the typical {{lang|es|flan de huevo}} (egg flan), but there are many other versions, such as flan de queso, flan de leche, flan de vainilla, etc. In the original version, the flan has a layer of caramelised sugar that is sometimes crystallised to make it hard.

= Vietnam =

File:Ly bánh lăng (flan) ở Việt Nam.jpg

Crème caramel was introduced by the French and is common in Vietnam. It is known as caramen, or kem caramel in northern Vietnam or bánh flan or kem flan in southern Vietnam. Variations include serving with black coffee poured on top, or browning the caramel past typical caramelization point to make a darker, more bitter "burnt caramel".{{cite book|title=Sweet Vietnamese Bakes: A Dessert Lover's Tour of Southeast Asia}}