Crème caramel

Crème caramel (French: [kʁɛm kaʁamɛl]), flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.
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 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.
In this context, crème in French means 'custard'. The names crème (caramel) renversée (French) and crema volteada (Spanish) allude to the custard being turned over to be served.
Both crème caramel ('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 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'.
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 crème (caramel) 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.
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 'milk flan' (flan de leche) or even 'milk cheese', and the substitute version is known as simply flan.
In Argentina and Uruguay, crème caramel is usually eaten with dulce de leche, whipped cream, or both (flan mixto).
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.
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.
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.
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 (quince jelly) or condensed milk.
Flan in Costa Rica often features coconut or coffee (flan de café).
In Croatia, rožata, rozata, rožada or rozada (pronounced [rǒʒaːta]) 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.
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.
In the Dominican Republic, only egg yolks are used, mixed with vanilla, evaporated milk, and condensed milk. Coconut flan is known as quesillo.
Regional variations of crème caramel in France include:
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.
Packaged crème caramel is ubiquitous in Japanese convenience stores under the name purin (プリン) (i.e., "pudding"), or custard pudding. The same kind of dessert is sold in convenience stores in Taiwan.
Caramel custard (locally knows as puding karamel or puding karamel kastard) is a very popular dessert in Malaysia. First introduced by the Portuguese in the 16th century and sold year-round today, this dessert is popular served in restaurants, cafes, hotels, and even Ramadan bazaars for breaking the fast.
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.
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.
In the Philippines, crème caramel is known as "leche flan" (an anglicization of Spanish 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.
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.
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 (mamón) 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.
Leche flan is also commonly used as a topping for the shaved ice dessert halo-halo.
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.
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 flan de queso (cream cheese flan) with a cake base (bizcocho).
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 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.
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".