der Pudding oder der Karamellpudding
The Mexican / Spanish flan
is a dessert of sweetened egg custard with a caramel topping. See: http://dictionary.reference.com/browse/flan
But Random House Dictionary & others also allow for an open tart-like pastry with custard, cream, or fruit filling. I had never heard of any other than the plain caramel custard flan until this thread.
from Frida’s Fiestas, Recipes and Reminiscences of Life with Frida Kahlo
, by Guadalupe Rivera and Marie-Pierre Colle, Clarkson Potter Publishers, 1994
(6 to 8 servings)
¾ cup / 145 g sugar (for caramel)
1 quart / 1 litre milk
1 cup / 190 g sugar
1 vanilla bean, split lengthwise
4 egg yolks
6 eggs, lightly beaten
- Cook the sugar to caramelize it, then pour it into an earthenware mold, turning it around so that the bottom and sides of the mold are covered with caramel.
- Heat the milk with the cup of sugar and the vanilla for about 10 minutes. Let cool slightly, then add the egg yolks and the beaten eggs. Mix thoroughly. Remove and discard the vanilla bean. Pour the egg mixture into the caramel-lined mold.
- Place the mold in a larger pan of hot water and bake in a preheated 350°F / 175°C oven for about 1½ hours until set. Cool completely before unmolding.
Guadalupe Rivera is the step-daughter of Frida Kahlo