 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
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
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
References
- ^ 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.
