A flan, in British cuisine, is an egg-based dish with an open, rimmed pastry or sponge base containing a sweet or savoury filling; examples are bacon and egg flan or custard tart.
Flan is known in Roman cuisine. It was often a savory dish, as in “eel flan”; sweet flans were also enjoyed.
Both crème caramels and dessert flans use creamy custard bases and soft caramel toppings; however, compared to a crème caramel, a sweet flan has a shorter custard base and a larger diameter.
- 4 egg
- 3 Cup milk
- 1/2 tin of evaporated milk
- 1 Teaspoon(tsp) baking powder
- 2 Tablespoons(tbsp) baking powder
- vanilla essence
- 6 Tablespoons(tbsp) sugar
- Coarsely ground almonds and pistachios and cardamom for decoration
- Whisk all the above ingredients except the 2 tablespoons of sugar
- Melt the 2 tablespoons of sugar in a saucepan on medium heat
- Boil until dark brown, ensuring that it does not burn (lower heat if necessary)
- Remove from heat, spread it around the saucepan; allow to cool and set
- Pour in the whisked mixture (do not stir any more)
- Place the saucepan in the oven at 180°C (Gas Mark 4 or 350°F) until slightly brown on top and set - see note 7 below
- Alternatively, the pudding may be steamed. Place the saucepan over a colander in a pressure cooker containing hot water. Cover and steam for 15-20 minutes until set
- When cool turn out on a shallow plate and decorate with the coarsely ground cardamom, almonds and pistachios