Flan: A Dessert for the Ages…but Not for Me
I’m from St Croix, an English-speaking island sweetly seasoned by Puerto Rican/Latin culture and sabor. I’ve visited Puerto Rico dozens of times. Not just to San Juan, mind you. My PR travels have taken me from Culebra and Vieques to Rincon, Aguadilla, Jayuya, La Parguera, Ponce, etcétera, etcétera. Over these many visits I developed a deep appreciation for most things Borinquen, especially Puerto Rican cuisine. I also love sweets. Taken all together, it’s natural to think that I’d love flan.
I don’t.
Like Gully Wash, Black Pudding, and Ginger Wine, flan is an iconic taste of the Caribbean that just doesn’t agree with me. Before we delve into why this is, though, let’s answer a few other questions…
What is flan?
Flan, also known as crème caramel, is a centuries-old sweet treat that’s easily the most popular dessert in the Latin World. Essentially, it’s a custard cake comprised of eggs, cream, and sugar. An extra sweet coating of caramel forms the literal icing on this cake.
Where did flan originate?
Flan’s origins trace all the way back t0 The Great Roman Empire. The Romans, you see, were the first to farm chickens for their eggs. This gave rise to a slew of new culinary innovations. The earliest form of flan, then known as flado, was one of them. The dish survived the fall of the Roman Empire and the Medieval period thanks in large part to the Spanish. It was in Spain that flan’s now signature caramel topper was first applied cementing its status as a dessert for the ages!
What makes Caribbean flan different?
Like most things with origins in the Great Roman Empire, flan spread throughout the world over the centuries. Some variation of the dessert is enjoyed just about everywhere. India, Mexico, Vietnam, Japan, Croatia, the Philippines, Peru, Brazil, Uruguay, Chile – every country makes their own special brand of this stuff. For its part, Caribbean flan is generally distinguished by the use of coconut and condensed or evaporated milk in its production.
What’s not to like..?
So, we’ve established flan’s particular importance in Puerto Rican cuisine that I LOVE. We’ve also noted that the whole world loves flan…The whole world, except for me.
So, why don’t I like it?
I mean, essentially flan is custard, and I am no fan of custard. Not sure if it’s a consistency thing, or memories of a traumatizing technicolor yawn stemming from a childhood sampling of the stuff, but yeah…no thanks.
None of this, though, suggests that this sweet treat might not be right for you. For those curious enough to find out, here’s a quick and easy recipe from the great folks at Krish Kusina…
Krish Kusina’s recipe too tame for you? Then you’ll want to check out this Pumpkin Rum Flan recipe from our dear friend, Crucian Contessa.
¡Buen provecho!
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