Dish · spanish
Flan
A baked custard of egg, milk, and sugar, set in a mold lined with caramelized sugar, then unmolded so the caramel runs down over the custard as a sauce.
Where it comes from
Custards set over caramelized sugar go back to Roman cooking, and the dish spread through Spain and its former colonies, becoming a fixture of Spanish and Latin American home cooking under many regional variations.
What cooks argue about
The variable that changes the result most is the water bath: baking the custard in one, at a low, even temperature, keeps it smooth, while skipping it risks air bubbles and a rubbery texture.
Versions
Nobody has published a flan here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
egg