from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A tart with a filling of custard, fruit, or cheese.
- n. See crème caramel.
- n. A metal disk to be stamped as a coin; a blank.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Baked tart with sweet or savoury filling in an open-topped pastry case (the only meaning in UK)
- n. Type of custard dessert, popular in Spanish-speaking countries (both the pastry version and this one may be called flan in the USA). Called crème caramel in UK
- n. A flat metal disk used to strike coins.
- n. A fan of U.S. TV series Firefly; a Browncoat.
from The Century Dictionary and Cyclopedia
- In architecture, to splay or bevel internally, as a window-jamb.
- n. A sudden gust of wind from the land; a flaw.
- n. Smoke driven down the chimney by gusts of wind.
- n. A small round net for covering the openings of rabbit-burrows when the rabbits are hunted with ferrets.
- n. A piece of metal shaped ready to form a coin, but not yet stamped by the die. Same as blank, 9.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. open pastry filled with fruit or custard
Its inspiring because as delicious as plain flan is, it is really something that you can almost flavor with anything and have that smooth cool texture!
Honey is delicious in flan instead of sugar, especially in flan flavored with orange, vanilla or cinnamon.
Besides being served on their own, eggs are an integral part of the national culinary repertoire, indispensable in flan, huevos reales, cocada and countless other desserts.
Bake at 350º for 1 hour or until the flan is set and a knife inserted into the middle comes out clean.
To unmold, remove the flan from the refrigerator and dip the bottom of the mold in hot water to loosen for 30 seconds.
In addition to its use in flan and other sweets, vanilla is a wonderful flavoring for chicken, shellfish and vegetable dishes.
Perhaps the classic Mexican dessert, flan is found all over the country, and in Mexican restaurants the world over.
If just a film of custard clings to the knife, the flan is done.
Still very good if a lighter, airier flan is what you look for.
Then there are the modified versions of flan: coconut flan, flan de dulce de leche, flan de queso de cabra, pumpkin flan, pineapple flan, flan de naranja.
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