"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 06-15-2005, 02:37 PM   #1
Head Chef
 
sarah's Avatar
 
Join Date: Oct 2004
Posts: 1,161
Confused...difference between flan and creme caramel?

hey guys! can any of you tell me whats the difference between a flan and a creme caramel?

__________________

__________________
Don't let love interfere with your appetite. It never does with mine.
sarah is offline   Reply With Quote
Old 06-15-2005, 02:40 PM   #2
Head Chef
 
sarah's Avatar
 
Join Date: Oct 2004
Posts: 1,161
well i've never made or eaten a flan,but it looks just like creme caramel which is one of my fav desserts.
__________________

__________________
Don't let love interfere with your appetite. It never does with mine.
sarah is offline   Reply With Quote
Old 06-15-2005, 02:52 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 37,188
They're pretty much the same sometimes.

The most common flan is a creme caramel, but the custard that is flan can be flavored with many things other than caramel. It can be savory or sweet.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-15-2005, 04:17 PM   #4
Head Chef
 
sarah's Avatar
 
Join Date: Oct 2004
Posts: 1,161
Quote:
Originally Posted by Andy M.
They're pretty much the same sometimes.

The most common flan is a creme caramel, but the custard that is flan can be flavored with many things other than caramel. It can be savory or sweet.
thats what i thought,except that i didnt know that flans can be savory as well,thanks for telling
__________________
Don't let love interfere with your appetite. It never does with mine.
sarah is offline   Reply With Quote
Old 06-15-2005, 04:52 PM   #5
Senior Cook
 
Join Date: Jan 2004
Posts: 210
Check out this site for a brief explanation. Being an Aussie, I'd always thought of a flan as an open pie, usually sweet but occasionally savoury. Until I discovered the Spanish version of the custard flan, that is.

It has been said that the day which passes without your having learned something, is a day wasted!

http://www.gourmetsleuth.com/flan.htm
__________________
daisy is offline   Reply With Quote
Old 07-05-2005, 02:13 PM   #6
Assistant Cook
 
Join Date: Jul 2005
Posts: 16
Creme Caramel - Flan

Creme Caramel - Flan
This custard dessert is also known in Spain as flan, in Italy as crema caramella and in France as crème renversée. Creme caramel is a custard that has been baked in a caramel-coated mold. When the chilled custard is turned out onto a serving plate it is automatically glazed and sauced with the caramel in the mold.
1 3/4 cups heavy cream 1 cup whole milk 1/4 teaspoon salt 1 1/2 teaspoons vanilla extract 1 cup granulated sugar 1/3 cup water 3 large eggs 2 large yolks 7 tablespoons granulated sugar
  1. Position rack in center of oven and preheat to 350*F (175*C).
  2. Combine cream, milk and salt in medium saucepan. Bring to a simmer over medium heat. Remove from heat stir in vanilla and set aside.
  3. In another medium saucepan, combine 1 cup sugar and 1/3 cup water. Stir over low heat until sugar dissolves. Increase heat to high and cook, without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
  4. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13 x 9 x 2-inch baking pan.
  5. Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly.
  6. Pour enough hot water into baking pan to come halfway up sides of ramekins.
  7. Bake until centers are gently set, about 40 minutes. Transfer to wire rack and cool. Chill until cold, about 2 hours or cover and chill overnight.
To serve, run small sharp knife around custard to loosen. Turn over onto plate. Shake gently to release custard. Carefully lift off ramekin allowing caramel syrup to run over the custard. Repeat with remaining custards and serve.

Serves 6.

__________________
Sherry49 is offline   Reply With Quote
Old 07-05-2005, 04:25 PM   #7
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
I've always called an open tart a flan - whether savoury (also called a quiche) or sweet - I suspect it may be a British 'thing' and that is why it's also common to use that term in Aus and NZ (don't know about Canada).

I have visited Spain lots (first holidays abroad for many British families was 2 weeks on one of the Spanish Costas!) - and creme caramel appears on most menus as... CC... presumably because that's what most other Europeans call the dish (the curse of French cuisine strikes again!) but it was interesting to learn it is really called a flan!
__________________
Ishbel is offline   Reply With Quote
Old 07-05-2005, 04:44 PM   #8
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 8,284
This is interesting. I always thought an open crusted pie, that is, a pie with only a bottome pastrie crust, was a pudding. And I knew what flan was, but didn't know it could be savory.

And quiche, I thought to be an egg dish similar to egg foo young, but with a pastry crust on the bottom.

I love learning new things.
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is online now   Reply With Quote
Old 07-05-2005, 04:56 PM   #9
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
well 'our' flans can be sweet or savoury - they have a base and 'walls' - sweet ones can be pastry or sponge.

Quiche - of which one of the most famous is quiche Lorraine - is the French word for our savour flans! QL is a fancy name for what the British call egg and bacon pie! It is a pastry shell with a savoury egg custard containing small bits of fried bacon or ham.

Pudding is another name for desserts in the UK, as well as savoury puddings like Steak and kidney pudding, or white pudding or black pudding (sausage type of food).

It's also interesting that we in the UK often use the French form for vegetables and dishes, whilst in the US and also in some areas of Aus, you use the Italian term, eg we say courgette, you say zucchini! And what we call aubergine, you call eggplant.

Definitely we are two nations divided by a common language!
__________________

__________________
Ishbel is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:02 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]