Crème caramel, flan, or caramel pudding is a custard dessert with a layer of soft caramel on top, as opposed to crème
brûlée, which is pudding with a hard caramel top.
The dish is eaten throughout the world.
In Spanish-speaking countries and in North
America, flan refers to crème caramel. This was
originally a Spanish usage, but the dish is now best known in the United States in a Latin American context.
Crème caramel is a
variant of plain custard (crème) where sugar syrup cooked to caramel stage is
poured into the mold before adding the custard base. It is usually cooked in a bain-marie on a stove top or in the oven in a water bath. It is
turned and served with the caramel sauce on top, hence the alternate French
name crème
caramel renversée.
You can taste this delicious
desert hiring the services of chef Benito Rosas in Cabo San Lucas, México at www.jobealcatering.com.mx
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