The Untold Truth Of Flan

Flan is one of the great desserts. flan's few ingredients and simple methods have helped to make this self-saucing dessert a staple. Across the globe, this creamy, jiggly dessert has made a name for itself (of dubious pronunciation), showing up in pop culture, as well as our dining tables.

Dating back to the ancient Romans, flan has delighted tastebuds for centuries. With a history as long as this one, it's no wonder there is more to this dessert than its sweet taste. Flan has been found throughout the world's history: from 17th century Philippines to modern-day Spain and Latin America. Flan is one of those amazing foods that shows up across cultural lines. It may sometimes go by a different name, but it is all flan.

With all these amazing facilities to flan, you're probably wondering what else this dessert has in store? From what gives the dish its distinctive jiggle to the hot debate on how to pronounce it, we have you covered. So, pull up a chair, grab a slice, and let's dive into the untold truth of flan.

Adding a pastry base isn't the only variation in flan; the flavor possibilities are endless. A look at any restaurant menus or recipes online for flan will reveal that caramel is generally the default topping flavor. But there are plenty of other choices out there. Variations include common dessert flavors such as citrus, vanilla, cinnamon, and coconut and rum. Coffee either added to the flan or poured on top is also popular.

But that is just the tip of the flavor iceberg. Flan can also be a savory dish and has been since its creation. It may seem strange to us, but the ancient Romans made savory flans, known as "eel flans." These were seen as part of the main meal, not a dessert. Savory flans included ingredients such as fish, vegetables, spices, and cheeses and were incorporated as part of the main diet. Eel flan was particularly common on dining tables in Europe during Lent, as they could be made without meat in observance of the religious custom. While savory flan is not as common today, its savory custard relative quiche still graces brunch tables.

Flan is one of those remarkable dishes that exist simultaneously in cuisines worldwide. In Spain, flan can be found all over the country. The dish itself has become a staple in Spanish and Latin American cuisine. In addition, flan has been found all over Europe for centuries, sometimes showing up under a different name, such as crème caramel in France or rozata in Croatia.

The dish has also taken on popularity in Asia. In Japan, flan is a popular snack and can be found in Japanese convenience stores under the name "purin." In Vietnam, where the French introduced caramel and custard, flan is often made with a cup of Vietnamese coffee poured on top. This delicious variation possibly improves upon perfection by pairing the sweet dessert and the bitter coffee into beautiful harmony called Bánh Flan Cà Phe. Additionally, there is leche flan in the Philippines, which is markedly similar to Spanish-style flan, but even denser and richer. While the name may change, it is all flan. 

There is hot debate about how to pronounce the word "flan" correctly. And why wouldn't there be? The etymology of the word is all muddled up. According to The Etymology Dictionary, the term "flan" comes from the Old French word flaon, which meant "Flat-cake, tart, flan." This itself is derived from the medieval Latin word flado, which in turn is possibly derived from a Frankish or Germanic root such as the old high german flado and the middle high german vlade. Woof, that's a lot.

So, what is the correct way to say it? Well, the answer is "it depends." According to Forvo.com flan should be pronounced to rhymes with "plan." However, Spoon University states that the right way, according to the Spanish pronunciation, is to say "f-lawn," which rhymes with "lawn." Google's pronunciation engine offers both pronunciations as correct, offering the first as the British English, and the second as the American English pronunciation. Dictionary.com also offers both pronunciations as correct.

In the end, with roots in so many languages and cultures, it is impossible to say that only one pronunciation is correct. The good news is that no matter how you say it, the people you are talking to will likely know what you mean, even if they disagree with how you pronounce it.

The good news for those of us who enjoy these custard desserts is that at multiple times in history, flan, and custard, in general, have been touted as health foods. "De Honesta Voluptate," an Italian cooking text from 1475, claimed that custards were not only healthy but also, according to Food Timeline, could cure a multitude of health issues including infertility, urinary tract diseases, and strengthen various organs including the kidneys and liver. That's a lot of expectations to put on one dish.

Later in the late 19th century and early 20th century America, food marketing teams looking for a new angle tried to pitch custard as a health food. They were specifically encouraging custards to be fed to the sick and children (probably with minimal complaints from children). Jell-O and Royal produced instant powdered mixes for custards that used thickening agents such as arrowroot in place of traditional cooking methods. These additives were pitched as healthy ingredients to the public.

Sadly, while custard does include eggs and milk, each of which has nutritional value, there is no scientific evidence to support that flan can treat any of the above diseases. However, consuming such a treat will generally make you happier, and that's worth something, isn't it?

Flan is a simple yet elegant dish. It requires few ingredients, and those ingredients haven't varied in centuries. The caramel topping is made with just one ingredient that most people have in their homes already – sugar. After that, the sweet treat's custard base comprises eggs, milk, and sugar. Custards have been made pretty much the same way since the ancient Roman era.

That being said, slight variations show up in recipes today. Sometimes ingredients such as a pinch of salt or some vanilla are added for flavor, but these aren't necessary. Modern-day convenience items such as condensed milk and evaporated milk sometimes take the place of fresh cream or milk and sugar. Across cultural lines, you will find that some recipes call for more or less of one ingredient, such as a higher egg to milk ratio or vice versa. For example, the Filipino Leche Flan often use only egg yolks (no whites) to produce an ultra-thick and richer custard. But in the end, they all boil down to the same three ingredients: milk, sugar, and eggs.

Who doesn't love a soak in a nice tub of hot water? Flans not only enjoy a hot bath but need one to cook correctly. That hot water bath, also known as a bain marie (pronounced ban mah-ree), is integral to the flan-making process.

The pan of flan is placed in a high-rimmed baking dish. There will be plenty of room between the baking dish and the flan pan walls. Then hot water is poured into the space surrounding the pan. The water provides a buffer between the oven's heat and the custard, allowing it to cook slowly and evenly.

Not only does this process produce a creamy custard, but it can also give you a more aesthetically pleasing appearance by preventing cracks in the tops of larger custards. The bain marie is truly magic to produce flan. Just make sure you don't cook your flan at too high a temperature, or you'll end up steaming it, resulting in a dense, curdled, and grainy flan.

According to food historian Alan Davidson in "The Oxford Companion to Food," the ease of making flan (caramel crème) ahead of time helped it become a menu staple. "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 ...," said Davidson. There are few things sadder in this world than throwing away delicious food, but it also hurts a restaurant's profit margin. Luckily with flan, letting it sit in the fridge isn't just acceptable; it's encouraged. Sitting in the refrigerator overnight helps any custard, including flan, set properly. To save flans for later, simply allow them to cool entirely after coming out of the oven, then cover the flans, still in their baking dishes, in plastic wrap or an airtight container, and place in the fridge. When ready to serve, remove from the fridge and plate them.

But what if you know you aren't going to eat them within three to four days? You're in luck. Flan also freezes, provided you do it correctly. Let your flan cool completely before wrapping it in plastic wrap, and placing it in the freezer. Flan stored correctly should freeze for a week, which shouldn't negatively affect the texture.

When a flan hankering hits, simply take it out of the fridge and place it on the counter until thawed.