Flan (Pudím)

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

flan (pudím) is a word much in use when it comes to sweets, but as defined here, the words “flan” or “pudím” (pudding) are restricted to a dessert that is basically a firm custard made with considerable variation. As a custard dessert, flan is most often associated with Spain and the countries it colonized and traded with during the early era of sea exploration. The terms pudím, pudim, or flan pudim are also used in Portuguese-speaking countries. French versions of flan are called crème renversée and crème caramel; in Italy, it is known as crema caramella. In Brazil, quindim, quindin, and pudim de leite are versions of flan pudim. In Catalan, “flan” is spelled as flam. In parts of South America and the Caribbean, quesillo is interchanged with the word “flan.” The Japanese call flan purin, an abbreviation of pudingu.