There’s nothing like something sweet to finish off a good meal or happy hour snack. Whether you have a sweet tooth or not, one glance at the Postre (dessert) section of Mattito’s menu will have your mouth watering. Though each dessert has a special place in our hearts (and stomachs!) there’s one that truly takes the cake – pun intended.
Mattito’s Mexican flan is bar none our most popular dessert on the menu. You know the one. It’s soft, circular shaped, and is usually covered by melted caramel. We make our flans the old fashioned way, honoring this ancient egg custard that has traveled continents and centuries eventually making its way to Latin America via Spain the 1500s.
Flan’s history dates back to ancient Rome. See, the Romans were the first known civilization to domesticate chickens for farming purposes. With an abundance of eggs at their disposal, they began creating dishes that featured the edible egg as its main ingredient.
Hence the birth of flan. Originally, they used to serve it as a savory dish with meat or fish. Thankfully, cooks soon began experimenting with a sweet version that was flavored with honey and its popularity soared. It gets its name from the French word flaon, which comes from the Old German flado, a “flat cake.” (Because of the shape.)
Spaniards brought flan to Mexico during Spanish conquest and occupation. Since then it’s become a truly beloved dish among Mexicans in all regions of the country.
Most people consider flan a dessert, but more and more people are finding excuses to eat it at all times of the day.
Smothered in melted caramel, flan clearly fits the bill as a dessert, but really, is it ever a bad time for a good thing? We think not.
It’s popular in Mexico because the dish tends to be associated with home cooking or the unassuming comida corrida restaurants. What’s more, the basic recipe and components of making flan remain the same as they have for centuries:
An egg and milk custard is poured in a round mold that’s been pre-coated with caramelized sugar. The cook then covers the mold tightly and steams it in an oven or stove. (If oven steamed, the cook places the covered flan mold in a pan of hot water that reaches halfway up the mold’s sides. This is known as baño maria (water bath).
The baker then cools the flan after steaming it by placing it in a refrigerator before removing it from the mold. It should be kept chilled for at least an hour before serving.
To top it all off flan is dressed and served with a variety of flavors. Some of the more popular flavor options include: Mexican vanilla, orange, almond, chocolate, with pistachio being the most popular. Coconut, honey, cheese and coffee-flavored flan also are common, and some flans are even topped with fresh fruit such as strawberries, peaches, blueberries, blackberries, and cherries.
Looking to satisfy your sweet tooth? Join us! We promise not to tell if you have dessert before dinner.
FAQs
Spaniards brought flan to Mexico during Spanish conquest and occupation. Since then it's become a truly beloved dish among Mexicans in all regions of the country. Most people consider flan a dessert, but more and more people are finding excuses to eat it at all times of the day.
Why is flan so popular in Mexico? ›
The Spanish loved this dessert the most among all countries and they added caramel sauce to it. As the Romans had done, when the Spanish conquistador Hernán Cortés landed in Mexico's Yucatan Peninsula in 1518, they brought flan with them.
Where is flan most commonly eaten? ›
Though flan is most often associated with Spain and Latin America, this creamy, custardy, caramel-topped delight can be found all over the world. And because you can make it small and personalized, it's the perfect dish to customize for yourself and lucky friends.
Where does flan Napolitano come from? ›
A variation of the dish called Flan Napolitano is made in some parts of Mexico where cream cheese is added to create a creamier consistency, though it is not as popular or wide spread. Flan's popularity among Mexican-Americans helped the dish become popular in the United States.
What Spanish country is flan from? ›
When should you eat flan? ›
Even though it is most popularly eaten as a dessert, many Mexicans eat flan any time of day, most notably as part of comida corrida, which is a late afternoon meal that consists of a number of small plates.
Why does flan taste so good? ›
The science of perfect flan lies in the fact that, unlike most custard-based dishes, it contains both egg yolks and egg whites. Egg yolks are made up of fat, protein and about 50% water. The fat in the yolk gives desserts like crème brûlée, crème caramel and flan their creamy and smooth texture.
Is flan good for you? ›
Flan makes an awesome dessert. Flan does contain high amount of calcium but the cholesterol and amount of sugar over powers the calcium benefits. One serving (3.5 oz / 100g) of flan has close to 36 grams sugar. It is and seem quite high until you compare it with a can of soda which contains about 44g of sugar.
Is flan best served cold or warm? ›
It's great served warm or cold and has a delicate creamy texture like custard. Slice the flan and spoon a little of the melted sugar onto the top of each slice.
How long is flan good for? ›
This flan will stay good in the fridge for up to 1 week. To Make Ahead: If you want to make this ahead, you can make the custard mixture up to a day before and store it in the fridge overnight.
- Flan is a popular dessert. ...
- Flan originated in ancient Rome. ...
- Flan is also known as crème caramel. ...
- Flan has a caramel topping. ...
- Flan can be flavored with various ingredients. ...
- Flan is widely enjoyed in Latin American cuisine. ...
- Flan has a silky smooth texture. ...
- Flan is typically baked in a water bath.
Flan is a popular Spanish dessert and different regions make different versions. It is essentially a custard dessert made by combining eggs, milk, sugar (or condensed milk), and vanilla and it is baked in a water bath similar to the way a Cheesecake is baked.
Why is it called Leche Flan? ›
The name "Leche Flan" itself is derived from the Spanish word "flan," meaning custard, combined with the term "leche," which refers to milk. The dessert was introduced to the Philippines by the Spaniards and quickly became a hit among the locals.
Why is flan important to Mexico? ›
When the Europeans came to the Americas, flan was amongst the many gems they brought with them to the newfound land. South, Central, and North Americans alike would adopt flan as the international dessert of “La Raza.” Mexicans, especially, turned flan into an everyday dish.
Do Filipinos eat flan? ›
The leche flan is famous in Philippine celebrations such as fiestas, birthdays, Christmas, New Year, and other large family gatherings. Filipinos are known for having large families and love celebrations, so leche flan is always a staple dessert. Filipinos also love sweets.
What does the name flan mean? ›
Variations. Flann, Flanders, Flannery
The name Flan finds its origins in the Irish language and carries the meaning of red. This name holds deep historical roots, prevalent in ancient Irish culture.
Is purin the same as flan? ›
Purin is essentially the Japanese version of a pudding otherwise known as creme caramel, flan or baked custard around the world. Purin are so popular in Japan that you will find them in everywhere from convenience stores to patisseries. You can even find powdered purin to make at home!
What is Mexican vs Vietnamese flan? ›
Texture-wise, Mexican flan is renowned for its smooth and silky consistency made with evaporated milk, while Vietnamese Banh Flan, like many other starchy Vietnamese desserts, tends to be slightly firmer and denser.
Why do people love leche flan? ›
One of the reasons why Leche Flan is so well-loved in the Philippines is its luscious and velvety texture. When you take a spoonful, it gracefully melts in your mouth, leaving a delightful creamy sensation.
