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Flan, pronounced [FLAHN] is commonly used as a term to describe the Spanish, Portuguese or Mexican version of Creme Caramel normally baked in a water bath and turned out of it's mold onto a plate for serving.  In England the term usually refers to a crust with either a sweet or savory filling.  The crust is formed and baked in a flan ring, cooled and filled. The sweet filling frequently includes a custard.  

Spanish and Mexican Sweet Custard
Flan, the custard, is is a very popular dessert in Spain and in Mexico.  It is   normally made with whole eggs and milk with a caramel coating.  The typical favoring is simply vanilla but there are numerous variations that include almonds , pistachio, lemon, and various other fruits.

Savory Flan, Another Variation
A small savory version of Flan can be found on many restaurant menus as an accompaniment to a main course. Examples are Asparagus Flan, Sweet Potato Flan, or a Sweet Corn Flan. These are typically made of eggs, cream, and the appropriate vegetable flavoring.

Classic Flan Tart
The Flan pastry is baked in a Flan ring (see picture) atop a baking sheet.  Flan may also be baked in a tart pan or a pan with a removable bottom.  A filling is added to the baked pastry.  Fillings may be of any type but typically they are custard with a fruit topping or cheese custard resembling a Quiche. 

Flan Pan
In many countries such as Mexico, Spain, as well as Cuba it is customary to make flan in a special pan (mold) over a bain marie (water bath).  The molds are fitted with a lid that clips on securely.  The custard can be prepared on the cooktop or in the oven.   First you add sugar and water to the pan and swirl over a hot burner  to melt the sugar and form the caramel. The pan is then filled with the custard mixture and placed over a pot of boiling water (either in an oven or over a double boiler) where it remains until the custard is set, about 1 hour.

Stainless steel flan pan, with lid, 7".  Available at Gourmetsleuth.com

The custard is cooled, then inverted on a plate.  The flan is cut in wedges and served with the caramel poured over the top. 

Mexican Flan Recipe - Uses eggs, vanilla, sugar, and evaporated milk

Flan Recipes (All)
Click To View Complete Flan Recipe List

I N G R E D I E N T S
1 3/4 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
Pinch of salt
1/2 vanilla bean, split lengthwise

1 cup sugar
1/3 cup water

3 large eggs
2 large yolks
7 tablespoons sugar

I N S T R U C T I O N S
Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.

Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. 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. 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 13x9x2-inch baking pan.

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 (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.

Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)

To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.

Flan Ring - for preparing the "tart" style flan