Flan

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Flan
Savory French Flan.jpg
Course Main course or Dessert or Snack
Serving temperature Cold
Main ingredients pastry, custard (sweet flans), vegetables (savoury flans)
Cookbook: Flan  Media: Flan

A flan is an open, rimmed, pastry or sponge base, containing a sweet or savoury filling. Examples are the quiche lorraine, custard tart, and the South African melktert.

History[edit]

Flan is known in Roman cuisine. It was often a savory dish, as in "eel flan"; sweet flans, made with honey and pepper, were also enjoyed.[citation needed]

In the Middle Ages, both sweet and savory flans (almonds, cinnamon & sugar; cheese, curd, spinach, fish) were very popular in Europe, especially during Lent, when meat was forbidden.[1]

Etymology[edit]

The English word "flan", and the earlier forms "flaune" and "flawn", come from the Old French flaon (modern French flan), in turn from the early Medieval Latin fladōn-em, derived from the Old High German flado, a sort of flat cake, probably from an Indo-European root for "flat" or "broad".[2]

See also[edit]

References[edit]