Flan cake
Filipino sponge cake
From Wikipedia, the free encyclopedia
Flan cake, also known as leche flan cake or crème caramel cake, is a Filipino chiffon or sponge cake (mamón) baked with a layer of leche flan (crème caramel) on top and drizzled with caramel syrup. It is sometimes known as "custard cake", which confuses it with yema cake.[1][2][3][4] Modern versions of flan cake can be cooked with a variety of added ingredients. An example is the use of ube cake as the base.[5][6]
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| Type | Dessert |
|---|---|
| Place of origin | Philippines |
| Serving temperature | Room temperature or cold |
A similar Filipino dessert that uses a steamed cupcake (puto mamón) as the base is known as puto flan.[7] Flan cake is very similar to the Puerto Rican dish flancocho, except the latter includes cream cheese.[8]
Culture & History
Lechen flan is an iconic, rich caramel custard that stands as a beloved symbol of Spanish cultural influence in the Philippines, born from the creative utilization of leftover egg yolks used for use to building churches in the 16th century.[9] Often served in traditional oval-shaped tin molds called llaneras,[10] this staple dessert is perfected with condensed milk,[11] giving it a denser, sweeter texture compared to its Spanish predecessor.Indelibly ingrained in Philippine culture, it is an indispensable fixture of festive celebrations, weddings, and Christmas,[12] embodying the Filipino value of grand hospitality and sweet celebration. Whether enjoyed alone or as a key component of the popular halo-halo,[13] its creamy,, caramel-topped presence remains a cherished part of Filipino culinary identity.
See also
External links
Media related to Flan cake at Wikimedia Commons