A flan, in British cuisine, is an egg-based dish with an open, rimmed pastry or sponge base containing a sweet or savoury filling. Examples are bacon and egg flan and custard tart.
 A slice of flan on a plate | |
| Type | Dessert or snack |
|---|---|
| Place of origin | Europe |
| Region or state | Global |
| Associated cuisine | Roman cuisine |
| Serving temperature | Room temperature or cold |
History edit
Flan is known in Roman cuisine.[clarification needed] It was often a savory dish, as in "eel flan"; sweet flans were also enjoyed.
In the Middle Ages, both sweet and savory flans (almonds, cinnamon and sugar; cheese, curd, spinach, fish) were very popular in Europe, especially during Lent, when meat was forbidden.[1]
Etymology edit
The English word "flan", and the earlier forms "flaune" and "flawn", come from the Old French flaon (modern French flan), in turn from the early Medieval Latin fladō (accusative fladōnem), of Germanic origin, from an Indo-European root meaning "flat" or "broad".[2]
See also edit
References edit
- ^ Olver, Lynne. "history notes - puddings". The Food Timeline. Archived from the original on 9 May 2018. Retrieved 9 May 2018.
- ^ Oxford English Dictionary, 2nd Edition (1989); Petit Robert 1973.
