Flan

Flan is a baked egg custard with a layer of caramel, served unmoulded so the caramel runs down over the top.

Flan is the Spanish name for the dish, and versions of it are also made in Mexico, Argentina and the Philippines, where cooks adapt the recipe to local tastes. The custard is set in a mould lined with caramel, baked gently in a water bath, then cooled and turned out. A close relative, the French crème caramel, is made the same way.

What it really is

Egg yolks, milk, sugar and vanilla are whisked together and poured over a dark caramel in a mould. It is baked slowly in a water bath until just set, then chilled. The yolks give the custard its colour and richness, and the texture should be smooth and firm enough to hold its shape when turned out, not spongy like a cake.

Flan is a custard, not a cake. The caramel is cooked in the mould before the custard goes in. As the flan cools, the caramel softens into a sauce that runs over the sides when it is turned out onto the plate.

How it's served

• Chilled, turned out onto a plate with the caramel spooned over.
• Whole slices or single portions, eaten with a spoon.
• Plain, or with whipped cream or fresh fruit as a separate addition.

How to write it on the menu

• Name the main ingredient: egg custard, with caramel and vanilla, so guests know what they are ordering.
• Flag eggs and milk, which are both in the classic recipe. Say whether it is made with milk or cream, since that changes the texture.
• Name the dish as flan, and add "caramel custard" in brackets if guests may not know the word.
• Say whether cream, ice cream or fruit comes with it, and price any extra as a separate item.
• The classic recipe contains no wheat, which is useful to state for guests asking about gluten.