Talk:Crème caramel

message: The description and image of this dessert looks very much like French Crème caramel (or nearly identical dish considered a local speciality in Dubrovnik, Croatia and called 'rožata'). Are they indeed the same? I must note that what I was buying under the name of 'flan' in Paris was much firmer, dry and cut into thick slices.  --bonzi 23:09, 4 February 2006 (UTC)
replies: text: 2023 comment for a 2006 topic I disagree. The word "flan" for a certain dessert is quite an association, while "creme caramel" pretty much feels like what ... like dulce de leche is! A caramellized thickened milk product! OkiPrinterUser (talk) 08:18, 7 June 2023 (UTC)

text: 2023 comment for a 2006 topic I disagree. That British "pie" flan looks like it's conforming to the idea of English Full breakfast, thus lacking the Continental European features. OkiPrinterUser (talk) 08:25, 7 June 2023 (UTC)

text: 2023 comment for a 2011 reply to a 2006 topic Try looking up French "Flan au caramel" phrase. And then, for the contrast, try looking up "Flan pâtissier" only to be greeted with that flan that conforms to the idea of pie - in Russia, the similar pie is known as zapekanka. OkiPrinterUser (talk) 08:25, 7 June 2023 (UTC)
thread_title:  Crème caramel? 

message: I am increasingly more annoyed when I read foreign words used in the English language. The german word "Ersatz" is just that, german. Whereas, it would make sense on a german-wiki, it is irrational to use it on the english-wiki. It means "substitute". Use substitute or pseudo. The only real sensible use of foreign words in english articles would be titles or names, not regular words. </ end rant >Pvt Mahoney 23:05, 29 March 2006 (UTC)
replies: text: The English word 'ersatz', to my ear at least, has specific connotations which aren't captured by any of the alternatives I can think of--perhaps 'imitation'? Unlike the German word 'ersatz' from which it comes, it does not mean simply "replacement" or "substitute", and it is used specifically for food items. As the OED says, it is not only a substitute, but an inferior imitation.  The American Heritage dictionary agrees: "An ersatz product is a transparently inferior imitation" (in the discussion of synonyms for 'artificial').  It seems like just the right word for margarine (ersatz butter), Bird's Custard, roasted chicory sold as coffee, etc.  "Artificial" implies that the result is essentially the same, but it is produced in a non-natural way (e.g. vanillin vs. natural vanilla extract). "Substitute" doesn't imply that it is trying to imitate the original: you can substitute oil for lard in some recipes.  "Imitation" is probably the closest, and is what is used legally in the US (e.g. "imitation mayonnaise" does not have the fat content etc. of "mayonnaise"), but it sounds bureaucratic (oops, a French-Greek word, how you say in English?) and unnatural to use "imitation" as an adjective.  I suppose one could go for periphrasis (oops, I mean roundabout wording) and say that margarine is an imitation of butter instead of imitation butter. Are we having fun yet? --Macrakis 23:45, 29 March 2006 (UTC)
replies: text: During WWII, the Germans used both Ersatz gasoline and Ersatz rubber, so it's not just used for foodstuffs.  JDZeff (talk) 23:43, 17 December 2015 (UTC)
thread_title:  Suggestion 

message: Ick... the image there is not very good. Flan ought to be smooth on the side/ Also the caramel ought to be running down the sides, not in a disc of sorts on top. Anybody have a better picture?
Luca 7:34 April 10, 2006 (EST)
:The texture of the flan can vary greatly. I personally like the flan that's bubbly on the side. Whether the carmel is running down the side depends on whether the flan is served cold or served hot. But we could add second picture of a differently-textured served hot.--RLent 21:24, 7 August 2006 (UTC)
thread_title:  Image 

message: I've been eating creme caramel in the UK for years now and it's always called that - creme caramel.  Who calls it "caramel custard"?
Agreed. I've just had some creme caramel from my local supermarket.. never seen it labelled, or talked about, as caramel custard.
:In my experience (in the US), 'caramel custard' is a label for creme caramel in a more casual setting, like the kind that you get at a semi-fast-food chain, rather than the kind you get at a sit-down restaurant. </2¢> —Keakealani·?·!·@ 19:26, 14 April 2007 (UTC)
replies: text:  I'll remove the UK qualifier, Tesco calls it creme caramel and that's good enough for me ;-) --h2g2bob (talk) 16:19, 18 May 2007 (UTC)

text: The nearest is Larousse Gastronomique  which calls creme au caramel "caramel-flavoured custard",
User:Barlinerchat 18:51, 20 July 2007 (UTC)
thread_title:  Caramel Custard?? 

message: I have never known crème caramel to be referred to as flan. Is this a localised term? Flan, however, I know to mean a custard tart, as the article states, but in English. Mnealon (talk) 02:22, 20 March 2008 (UTC)
replies: text: In the United States, the dish is now best-known in a Latin American context, so is often called flan; in Europe, it is generally known as crème caramel. 
In French restaurants in the US, it would more likely be called crème caramel. --Macrakis (talk) 03:03, 20 March 2008 (UTC)
replies: text: A flan in the UK is something entirely different, not even involving custard. I have never heard a creme caramel referred to as a flan in my life. I'm not saying it's wrong, but it shouldn't simply redirect here. Let's leave it at the disambiguation without a redirect. The world isn't the USA. Bienfuxia (talk) 19:02, 15 May 2009 (UTC)
replies: text: Whilst I've never heard creme caramel referred to as "flan" here in the UK, I have heard this in other countries as this article implies. But as you say, I think we either need to expand this article to include the UK meaning (a dessert consisting of fresh fruit arranged on a sponge cake base and covered in quick-setting jelly), or create a new article for that most important of foods. :) DWaterson (talk) 17:11, 9 July 2009 (UTC)
replies: text: Yup, "flan" is not a UK term for creme caramel, so the disambiguation shouldn't work like that. Before the 1980's the word "flan" meant (in the circles I moved in anyway) any kind of open pastry bake, which would include a quiche. When "Real men don't eat quiche" came out I had no idea what a "quiche" was, nor did most of my friends. "Oh its a *flan*" was our remark. US influence plus some from France (though less) seems to have given us the "quiche" word there. Much as zuccini seems to be gaining ground though slowly. 82.68.102.190 (talk) 23:38, 22 July 2009 (UTC)
thread_title:  Flan 

message: Flan is not a 2000Kcal dessert, unless you have several servings of a standard "flan"; also, many American viewers consider "calories" to be equivalent to Kcal. I have changed this to "varies," rather than the "2000" previous described. I do believe this more accurately describes flan.  —Preceding unsigned comment added by 24.128.189.248 (talk) 04:59, 19 August 2009 (UTC)
thread_title: calories

message: In the second paragraph of the article it says, "In Spanish-speaking countries and in North America, flan refers to cream;" 
What does it mean, cream?  Should the word be "custard" instead?
And in the same paragraph, "In Europe and many Commonwealth countries, the dish is generally known as cream caramel."  
Is that really true? I thought it was creme caramel or the vernacular equivalent. 
Diderot08 (talk) 01:43, 25 January 2010 (UTC)
thread_title: Questions

message: "Elsewhere, including in France and Britain, flan usually means a custard tart" >> uh, what? I'm French and what we call a flan here clearly is what this article is about (crème caramel), I've never seen "flan" referring to any kind of tart... Just google "flan" on the French google images, as a proof... ;-)
:Well, there's flan pâtissier, which is a custard tart. Info added to article, thanks. --Macrakis (talk) 19:42, 12 February 2011 (UTC)
thread_title:  France 

message: need help fixing my translation on Wikipedia  eses:Crème_caramel.  — Preceding unsigned comment added by Iamiyouareyou (talk • contribs) 18:15, 29 June 2011 (UTC)
thread_title:  Article in Español

message: There is suffuicant evidance on the Wikipeda French page that shows Crème Caramel is incorrect and that Flan is the Correct broad name. Iamiyouareyou (talk) 18:21, 14 July 2011 (UTC)
thread_title: Rename to Flan

message: I have removed from the flan article this photo -  - as that is a Spanish flan not an English one. But I think this article already has enough photos. -- Beardo (talk) 04:21, 28 August 2012 (UTC)
thread_title:  Photo 

message: Although the article mentions a variant made with an instant powder and agar agar, many Japanese recipes seem to be more comparable Panna Cotta, using "bloomed" gelatin with a warm, liquid dairy base and no eggs (making it a viable dessert for those with egg allergies or intolerances). A number of instant brands also appear to be egg-free; so, the Japanese concept might be inspired by creme caramel, but the actual products straddle between the traditional recipe and Panna Cotta.
75.27.30.212 (talk) 16:12, 8 March 2019 (UTC)
thread_title:  Japanese purin? 

message: Attention Wikipedia's editors!
While people here were arguing whether crème caramel is a flan or not, some Filipino editors made an article named "Flan cake" and claimed it's originating in Filipines. Please fix this. OkiPrinterUser (talk) 12:29, 6 June 2023 (UTC)
thread_title:  There's a weird article titled as "[[Flan cake]]"