Flan (pie)

A flan, in English and other cuisines, is a dish with an open, rimmed pastry or sponge base containing a sweet or savory filling; examples are quiche lorraine, custard tart, and the South African melktert.

Not to be confused with crème caramel, also known as flan or flan de leche.
Flan
Flan in a foiled pie container.
TypeDessert or snack
Place of originEurope
Region or stateGlobal
Associated national cuisineRoman cuisine
Serving temperatureRoom temperature or cold

History

Flan is known in Roman cuisine. It was often a savory dish, as in "eel flan"; sweet flans were also enjoyed.

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

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

References
  1. Olver, Lynne. "history notes - puddings". The Food Timeline. Archived from the original on 9 May 2018. Retrieved 9 May 2018.
  2. Oxford English Dictionary, 2nd Edition (1989); Petit Robert 1973.
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