Aflan, in British cuisine, is an egg-based dish with an open, rimmed pastryorsponge base containing a sweet or savoury filling. Examples are bacon and egg flan and custard tart.
A slice of flan on a plate
| |
| Type | Dessertorsnack |
|---|---|
| Place of origin | Europe |
| Region or state | Global |
| Associated cuisine | Roman cuisine |
| Serving temperature | Room temperature or cold |
 Media: Flan | |
Flan is known in Roman cuisine.[clarification needed] It was often a savory dish, as in "eel flan"; sweet flans were also enjoyed.
In the Middle Ages, both sweet and savory flans (almonds, cinnamon and sugar; cheese, curd, spinach, fish) were very popular in Europe, especially during Lent, when meat was forbidden.[1]
The English word "flan", and the earlier forms "flaune" and "flawn", come from the Old French flaon (modern French flan), in turn from the early Medieval Latin fladō (accusative fladōnem), of Germanic origin, from an Indo-European root meaning "flat" or "broad".[2]
