flan

Flan is a custard dessert with a caramel topping that is popular in Spain, Latin America, the Philippines, and parts of Europe. In many regions it is simply called flan; in French-speaking areas the closely related dessert is known as crème caramel. The dish features a smooth custard that is set and then inverted to reveal a glossy caramel sauce.

Typical ingredients are milk or cream, eggs, and sugar. The caramel is prepared by heating sugar until it liquefies and turns amber; it is poured into a mold to form a bottom glaze. The custard is made by whisking or blending milk, eggs, and a sweetener, then strained and poured over the hardened caramel. The mold is placed in a water bath and baked gently until the custard sets. After cooling, the dish is unmolded to let the caramel run over the custard.

Regional variations include leche flan in the Philippines, which is richer and denser, often using condensed milk and a higher proportion of yolks; it is frequently baked in a bain-marie but can be steamed. In Spanish-speaking regions, the custard is typically lighter and flavored with vanilla, lemon zest, or cinnamon. Variants may feature chocolate, coffee, queso (cheese), or other flavors.

Flan is commonly served chilled as a dessert and can be prepared ahead of time. Its simple ingredients and caramel topping contribute to its enduring popularity as a home-cooking staple and festive dessert.