Crème caramel

A flan is a bush-hammered in a water mass of eggs and liquid. A distinction is made between the classic sweet flan ( from egg, milk and sugar ) and the piquant Flan ( here are instead of sugar and salt broth instead of milk or pureed vegetables used).

Sweet Flan is a common dessert in Portugal, Spain and Latin America. A common variation of French cuisine is the crème caramel.

Sweet Flan

Eggs are stirred with sugar, until the sugar has dissolved and a creamy, but not foamy mass is obtained for the preparation of the flan. The egg cream is stirred with hot milk and cooked in ramekins that were previously filled with caramelized sugar, about 60 minutes in hot water bath. In this process, the cream stiffens due to the included egg proteins in a relatively stable custard. Subsequently, the flan is cooled and fallen for serving from the ramekins. The then become liquid flows around the caramel flan as a mirror.

Leche asada

Leche asada (baked milk) is a specialty, especially the cuisine of the Canary Islands. In contrast to the bush-hammered in a water flan this dessert is baked for about 30 minutes in the oven.

The essential ingredients are like the sweet flan milk, eggs and sugar; most recipes call or lemon peel, cinnamon, salt, and some vanilla. It is possible that mentioned in some recipes ground cookies (or biscuits ) are a substitute for the originally used gofio. On La Gomera the milk of goats is used; an important addition is Palm honey.

Numerous variations of this recipe dessert are also known in South America ( Bolivia, Chile, Peru).