Langallos

Langallos is a traditional baked dish originating from the Basque Country, a region spanning parts of northern Spain and southwestern France. It is a type of savory custard or flan, typically made with eggs, milk or cream, and flavored with local ingredients. The preparation usually involves baking the mixture in a mold or dish until it sets into a firm, yet tender, consistency.

The flavor profile of langallos can vary depending on regional variations and personal preferences. Common additions include cheese, particularly sheep's milk cheese, herbs, and sometimes ham or other cured meats. Sweet versions also exist, often flavored with vanilla or citrus zest, though the savory preparation is more prevalent. Langallos is often served as a starter, a side dish, or even as a light main course. Its simple yet satisfying nature makes it a staple in Basque cuisine, reflecting the area's rich culinary heritage and reliance on fresh, local ingredients. The dish is a good example of how simple ingredients can be transformed into comforting and flavorful meals through traditional cooking methods.