Creme Caramel

<p>Source:  <a href="http://en.wikipedia.org/wiki/Cr%C3%A8me_caramel">http://en.wikipedia.org/wiki/Cr%C3%A8me_caramel</a></p>

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<b>Crème caramel</b> (<small>French pronunciation: </small><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_French" title="Wikipedia:IPA for French" >[kʁɛm kaʁa'mɛl]</a>), <b>flan</b> (<small>French pronunciation: </small><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_French" title="Wikipedia:IPA for French" >[flɑ̃]</a>), or<b>caramel custard</b> is a <a href="http://en.wikipedia.org/wiki/Custard" title="Custard" >custard</a> <a href="http://en.wikipedia.org/wiki/Dessert" title="Dessert" >dessert</a> with a layer of soft <a href="http://en.wikipedia.org/wiki/Caramel" title="Caramel" >caramel</a> on top, as opposed to <a href="http://en.wikipedia.org/wiki/Cr%C3%A8me_br%C3%BBl%C3%A9e" title="Crème brûlée" >crème brûlée</a>, which is custard with a hard caramel top. The dish is eaten throughout the world.

Crème caramel used to be ubiquitous in European restaurants; food historian <a href="http://en.wikipedia.org/wiki/Alan_Davidson_(food_writer)" title="Alan Davidson (food writer)" >Alan Davidson</a>remarks:</p>

<p >In the later part of the 20th century crème caramel occupied an excessively large amount of territory in European restaurant dessert menus. This was probably due to the convenience, for restaurateurs, of being able to prepare a lot in advance and keep them until needed.<sup id="cite_ref-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Cr%C3%A8me_caramel#cite_note-0" >[1]</a></sup></p>

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<h2 >Etymology of names</h2>

<p >Both <i>crème caramel</i> (French 'caramel custard') and <i>flan</i> (ultimately from Old German <i>flado</i>meaning 'cake') are <a href="http://en.wikipedia.org/wiki/French_language" title="French language" >French</a> names, but <i>flan</i> has come to have different meanings in different regions.

In <a href="http://en.wikipedia.org/wiki/Hispanophone" title="Hispanophone" >Spanish-speaking countries</a> and in <a href="http://en.wikipedia.org/wiki/North_America" title="North America" >North America</a>, <i>flan</i> refers to crème caramel. This was originally a <a href="http://en.wikipedia.org/wiki/Spain" title="Spain" >Spanish</a> usage, but the dish is now best known in the <a href="http://en.wikipedia.org/wiki/United_States" title="United States" >United States</a> in a Latin American context. Elsewhere, including in Britain, a<a href="http://en.wikipedia.org/wiki/Flan" title="Flan" >flan</a> (French <i>flan pâtissier</i>) is a type of <a href="http://en.wikipedia.org/wiki/Tart" title="Tart" >tart</a> somewhat like a <a href="http://en.wikipedia.org/wiki/Quiche" title="Quiche" >quiche</a>, usually containing a thick egg custard with either sweet or savoury flavouring.

'The Modern English word <i>flan</i> and the earlier <i>flawn</i> come from French <i>flan</i>, from <a href="http://en.wikipedia.org/wiki/Old_French" title="Old French" >Old French</a> <i>flaon</i>, in turn from <a href="http://en.wikipedia.org/wiki/Medieval_Latin" title="Medieval Latin" >Medieval Latin</a> <i>fladonem</i>, derived from the <a href="http://en.wikipedia.org/wiki/Old_High_German" title="Old High German" >Old High German</a> <i>flado</i>, a sort of flat cake, probably from an <a href="http://en.wikipedia.org/wiki/Indo-European_languages" title="Indo-European languages" >Indo-European</a> root for 'flat' or 'broad'.<sup id="cite_ref-1" class="reference" ><a href="http://en.wikipedia.org/wiki/Cr%C3%A8me_caramel#cite_note-1" >[2]</a></sup> The North American sense of <i>flan</i>as <i>crème caramel</i> was borrowed from Latin American Spanish.</p>

<h2 >[<a href="http://en.wikipedia.org/w/index.php?title=Cr%C3%A8me_caramel&action=edit&section=2" title="Edit section: Preparation, cooking and presentation" >edit</a>]Preparation, cooking and presentation</h2>

Restaurant prepared order of crème caramel with sauce and garnish</div>

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<h3 >[<a href="http://en.wikipedia.org/w/index.php?title=Cr%C3%A8me_caramel&action=edit&section=3" title="Edit section: Preparation" >edit</a>]Preparation</h3>

<p >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 <a href="http://en.wikipedia.org/wiki/Bain-marie" title="Bain-marie" >bain-marie</a> on a stove top or in the oven in a water bath. It is turned and served with the caramel sauce on top, hence the alternate French name <i>crème caramel renversée</i>.</p>

<h3 >[<a href="http://en.wikipedia.org/w/index.php?title=Cr%C3%A8me_caramel&action=edit&section=4" title="Edit section: Imitations" >edit</a>]Imitations</h3>

<p >An imitation of crème caramel may be prepared from "instant flan powder", which is thickened with <a href="http://en.wikipedia.org/wiki/Agar" title="Agar" >agar</a> or<a href="http://en.wikipedia.org/wiki/Carrageenan" title="Carrageenan" >carrageenan</a> rather than eggs. In some <a href="http://en.wikipedia.org/wiki/Latin_America" title="Latin America" >Latin American</a> countries, the true custard version is known as "milk flan" (flan de leche) or even "milk cheese", and the substitute version is known as just "flan".</p>

<h2 >[<a href="http://en.wikipedia.org/w/index.php?title=Cr%C3%A8me_caramel&action=edit&section=5" title="Edit section: Regional varieties" >edit</a>]Regional varieties</h2>

<h3 >[<a href="http://en.wikipedia.org/w/index.php?title=Cr%C3%A8me_caramel&action=edit&section=6" title="Edit section: Latin America" >edit</a>]Latin America</h3>

Caramel cream flan and<a href="http://en.wikipedia.org/wiki/Dulce_de_leche" title="Dulce de leche" >dulce de leche</a>.</div>

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<p >Most notably in <a href="http://en.wikipedia.org/wiki/Argentina" title="Argentina" >Argentina</a>, <a href="http://en.wikipedia.org/wiki/Mexico" title="Mexico" >Mexico</a> and <a href="http://en.wikipedia.org/wiki/Uruguay" title="Uruguay" >Uruguay</a>, but also in some neighbouring countries, crème caramel is usually eaten with <a href="http://en.wikipedia.org/wiki/Dulce_de_leche" title="Dulce de leche" >dulce de leche</a>.

In <a href="http://en.wikipedia.org/wiki/Venezuela" title="Venezuela" >Venezuela</a>, and Brazil it is often made with <a href="http://en.wikipedia.org/wiki/Condensed_milk" title="Condensed milk" >condensed milk</a>, milk, eggs and sugar caramelized on top. The Venezuelan version is known as "quesillo" and in Brazil, it is known as "pudim de leite condensado".

In <a href="http://en.wikipedia.org/wiki/Chile" title="Chile" >Chile</a> it is often eaten with <a href="http://en.wikipedia.org/wiki/Dulce_de_membrillo" title="Dulce de membrillo" >dulce de membrillo</a> (a <a href="http://en.wikipedia.org/wiki/Quince" title="Quince" >quince</a> gelatin spread) or <a href="http://en.wikipedia.org/wiki/Condensed_milk" title="Condensed milk" >leche condensada</a>.</p>

<p >Cuban flan known in <a href="http://en.wikipedia.org/wiki/Hispanophone" title="Hispanophone" >Spanish-speaking countries</a> as "Flan de Cuba" is made with the addition of the whites of two eggs and the flavoring of 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.</p>

<h3 >[<a href="http://en.wikipedia.org/w/index.php?title=Cr%C3%A8me_caramel&action=edit&section=8" title="Edit section: Philippines" >edit</a>]Philippines</h3>

<p >In the <a href="http://en.wikipedia.org/wiki/Philippines" title="Philippines" >Philippines</a>, flan is known as <i>leche flan</i> (the local term for the originally <a href="http://en.wikipedia.org/wiki/Spanish_language_in_the_Philippines" title="Spanish language in the Philippines" >Spanish</a> <i>flan de leche</i>, literally "milk flan"), which is a heavier version of the Spanish flan made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top, although rarely it can also be seen baked. Leche flan is a staple in celebratory feasts.

A heavier version of <i>leche flan</i>, <i>tocino del cielo</i>, is similar, but has significantly more egg yolks and sugar.</p>

<h3 >[<a href="http://en.wikipedia.org/w/index.php?title=Cr%C3%A8me_caramel&action=edit&section=9" title="Edit section: Vietnam" >edit</a>]Vietnam</h3>

<p >Crème caramel was introduced by the French and has been common in <a href="http://en.wikipedia.org/wiki/Vietnam" title="Vietnam" >Vietnam</a>. It is known as <i>bánh caramel</i>, <i>caramen</i> or <i>kem caramel</i> in northern Vietnam or <i>bánh flan</i> or <i>kem flan</i> in southern Vietnam. Sometimes the caramel underneath can be replaced with black coffee, giving the dish a new tone and distinctive flavour.</p>

Spanish <i>flan de huevo</i>.</div>

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<h3 >[<a href="http://en.wikipedia.org/w/index.php?title=Cr%C3%A8me_caramel&action=edit&section=10" title="Edit section: Japan" >edit</a>]Japan</h3>

<p >Packaged crème caramel is ubiquitous in <a href="http://en.wikipedia.org/wiki/Konbini" title="Konbini" class="mw-redirect" >Japanese convenience stores</a> under the name <i>purin</i> (プリン<sup ><a href="http://en.wikipedia.org/wiki/Help:Installing_Japanese_character_sets" title="Help:Installing Japanese character sets" >?</a></sup>) (i.e., "pudding"), or <i>custard pudding</i>. Often, an entire shelf in a <a href="http://en.wikipedia.org/wiki/Lawson_(store)" title="Lawson (store)" >Lawson</a> or <a href="http://en.wikipedia.org/wiki/7-Eleven" title="7-Eleven" >7-Eleven</a> is dedicated to over a dozen brands and varieties.

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<li ><a href="http://en.wikipedia.org/wiki/Cr%C3%A8me_br%C3%BBl%C3%A9e" title="Crème brûlée" >Crème brûlée or crema catalana</a></li>

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<h2 >[<a href="http://en.wikipedia.org/w/index.php?title=Cr%C3%A8me_caramel&action=edit&section=12" title="Edit section: Notes" >edit</a>]Notes</h2>

<li id="cite_note-0" ><b><a href="http://en.wikipedia.org/wiki/Cr%C3%A8me_caramel#cite_ref-0" >^{</a></b> Davidson, <i>s.v.</i>&nbsp};crème caramel</li>

<li id="cite_note-1" ><b><a href="http://en.wikipedia.org/wiki/Cr%C3%A8me_caramel#cite_ref-1" >^{</a></b> <i>}<a href="http://en.wikipedia.org/wiki/Oxford_English_Dictionary" title="Oxford English Dictionary" >Oxford English Dictionary</a></i>, 2nd Edition (1989); <a href="http://en.wikipedia.org/wiki/Petit_Robert" title="Petit Robert" >Petit Robert</a> 1973.</li>

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<h2 >[<a href="http://en.wikipedia.org/w/index.php?title=Cr%C3%A8me_caramel&action=edit&section=13" title="Edit section: References" >edit</a>]References</h2>

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<td class="mbox-text" >Wikimedia Commons has media related to: <i><b><a class="external text" href="http://commons.wikimedia.org/wiki/Flan" >Flan</a></b></i></td>

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<li ><a href="http://en.wikipedia.org/wiki/Alan_Davidson_(food_writer)" title="Alan Davidson (food writer)" >Alan Davidson</a>, <i>The Oxford Companion to Food</i>, 1999. <a href="http://en.wikipedia.org/wiki/Special:BookSources/0192115790" class="internal mw-magiclink-isbn" >ISBN 0-19-211579-0</a>.</li>

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