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. Read more about "flan" including history.
Adapted from a recipe by Jacquiline Higuera McMahan, San Francisco Chronicle, September, 2003
A Chinese Export Style French Pot de Creme with a floral decor as well as a band of blue with a black swirl design.