Crème caramel

History

Custard has a long documented history, but crème caramel or flan in its modern form, with soft caramel on top, and prepared and cooked using a bain-marie, is first documented in La cuisinière provençale by Jean Baptiste Reboul published in 1897.

History

In the late 20th century, crème caramel was common in European restaurants. The food historian Alan Davidson) speculates that this may have been because the dish could be prepared in bulk, in advance.

Etymology

In this context, crème in French means 'custard'. The names crème (caramel) renversée (French) and crema volteada (Spanish) allude to the custard being turned over to be served.

WikTok | Your Personalised Encyclopedia

Train your feed. Demystify any topic with AI. Read with friends.

Follow what fascinates you, crack open any topic with AI, save favourites, share great finds, and level up as you go.

Swipe left and right to improve your feed!