Flan (pie)
| File:Flan 2.jpg 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 |
| |
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.
History
[edit | edit source]Flan is recorded in Ancient Roman cuisine.[1] 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 popular in Spain and across Europe, especially during Lent, when meat was forbidden.[2]
Etymology
[edit | edit source]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".[3]
See also
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References
[edit | edit source]- ^ Marks, Gil (2010) Flan Encyclopedia of Jewish Food
- ^ Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).
- ^ Oxford English Dictionary, 2nd Edition (1989); Petit Robert 1973.