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
The owner of this pot de creme cup describes it as being from the Napoleon III era from the Sevres factory in France