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Modern versions of flan cake can be cooked with a variety of added ingredients. An example is the use of ube cake as the base. A similar Filipino dessert that uses a steamed cupcake (puto mamón) as the base is known as puto flan. Flan cake is very similar to the Puerto Rican dish flancocho, except the latter includes cream cheese.
Amandine. Romania. A chocolate layered cake filled with chocolate, caramel and fondant cream. Amygdalopita. Greece. An almond cake made with ground almonds, flour, butter, egg and pastry cream. Angel cake. United Kingdom [1] A type of layered sponge cake, often garnished with cream and food coloring.
Crème caramel is a variant of plain custard (crème) where sugar syrup cooked to caramel stage is poured into the mold before adding the custard base. It is usually cooked in a bain-marie on a stovetop or in the oven in a water bath. It is turned and served with the caramel sauce on top, hence the alternate French names crème (caramel ...
Flan is known in Roman cuisine. [clarification needed] 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 and sugar; cheese, curd, spinach, fish) were very popular in Europe, especially during Lent, when meat was forbidden. [1]
The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. The croustade, crostata, galette, tarte tatin and turnovers are various types of pies and tarts. Flan, in Britain, is an open pastry or sponge case containing a sweet or savory filling.
Custard tart – Baked dessert consisting of an egg custard-filled pastry crust. Dariole – French pastry and dessert mold. Dame blanche – Ice cream dessert. Éclair – Cream-filled pastry. Flaugnarde – French dessert. Floating island – Dessert made with meringue and crème anglaise. Kouign-amann – Breton cake.
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