Posted by Gumbo Ya Ya on January 31, 1999 at 19:03:34:
In Reply to: flan vs. creme brulee definitions posted by Abby Robinson on January 30, 1999 at 21:11:59:
Flan is the hispanic version of creme caramel-and egg custard (eggs, sugar, milk or cream) baked with caramelized sugar on the bottom. It is then cooled and turned out to show the caramel on top.
Flan is sometimes also made with sweetened condensed milk instead of regular milk or cream. In France sometimes an apple cream tart is also referred to as an apple flan. Egg custards are simple custards
baked in a water bath and served in the baking cup. Creme Brulee is similar to an egg custard or flan, only just before serving superfine sugar is sprinkled on the top. Then the dish is placed under
a broiler to caramelize the sugar into a thin crispy shell. Sometimes a creme brulee wand is used that has been heated in a gas flame and waved over the sugar to caramelize it. Cream de la Creme is a dessert made
by combining cream cheese, sugar, and ricotta (or other soft white cheese), wrapped in cheesecloth and placed in a special draining dish, then refrigerated overnight. It is then turned out, unwrapped and
served with fresh fruit and a fruit coulis. They are all very yummy, take a little effort and care to make correctly, but well worth the effort!