Flan, crème caramel or caramel custard

Flan, leche asada, crema volteada crème caramel, flan aux oeufs, crème renversé or caramel custard they’re all the same thing. The ubiquitous flan is claimed by all Latin counties and yet its origins are European. In Perú where I come from, flan has many names; sometimes it is referred as flan, leche asada (burned milk) or crema volteada. “Flan is an open tart filled with fruit, a cream or a savory mixture. A flan maybe served as a hot entrée or as dessert. The word comes from the Old French flaon, from the Latin flado (a flat cake). Flan has been in existence for centuries. They are mentioned in the works of the Latin poet Fortunatus (AD 530-609), and featured in medieval cookery-Taillevent gave numerous recipes for flans. The word flan it is also used in France and Spain for an egg custard, often caramel flavored that is made in a mold turned out and served cold.” Larousse Gastronomique, culinary encyclopedia.

Grand Marnier Flan

                         Photograpy, by Jorge Arribasplata


Recipe


12 individuals flans


4 cups whole milk
½ pint heavy whipping cream
8 eggs
6 egg yolks
2 cups of sugar (for caramel)
1 cup of sugar (for custard)
1 Tbsp vanilla
2 Tbsp Grand Marnier or other orange liquor
Rind of ½  lime  for the custard
Juice of ½ lime for the caramel sauce

Preheat oven at 350 degrees. Prepare ramekins first by making the caramel sauce.   In a small saucepan combine 2 cups of sugar, the lime juice and ½ cup of water and heat over medium heat until the sugar becomes amber colored (295-300 degrees with a candy thermometer) .   Line the ramekins with caramel and set aside to cool. 

Beat whole eggs and yolks with the sugar until pale.  Add Grand Marnier and vanilla and set aside.   Combine milk and heavy cream and add lime rind.   Simmer until just before boiling.   Strain the lime rind.  Gradually add egg mixture to milk mixture to temper (so eggs do not curdle in hot milk).   Keep simmering about 5-10 minutes or until thickens, test with back of spoon until line does not disappear.   Pour into ramekins that have caramel sauce on the bottom.   Bake for 40-45 minutes in a bain marie (hot water bath) or until cook.  To test if flan is cooked, insert a butter knife in the center of the ramekin, if the knife comes clean, the flan is cooked.  Chill for a few hours and then unmold onto a plate. Garnish with a fresh sprig of mint.

Bon appétit

Peruvian Food History

To understand Peruvian food you must first understand its history.  Perú was conquered by the Spaniards in 1532. The conquest of the Inca Empire was an important event in Peruvian history and a major event of World History as well.   The consequences affected more than just the Incas; it had a global impact as well.  For instance, potatoes neither come from Idaho, nor from Ireland.  Not many people know that potatoes are native to Perú and it is Perú that gave the world this important crop.  Spaniards brought potatoes from Perú to Europe and the rest is history.  There are thousands of types of potatoes in Perú. http://www.limaeasy.com/peruvian_food/peruvian_food_cuisine_ingredients_potatoes_papas_types.php

Peruvian food is one of the most diverse cuisines in the world and yet it is not well known. This diversity is attributed to its “…wide range of ecosystems and because of its great variation in elevation or height above sea. About 84 of the 104 existing ecosystems or “life zones” identified in the world and 28 of the 32 climates on the planet are present in Peru.” http://www.discover-peru.org/peru-ecosystems-biodiversity/

In Perú, food is different from region to region. The quality and variety of dishes in Perú are due to several reasons.  Perú's ecological and climatic diversity has given rise to a major supply of fresh and unique produce.   Each region also has its own macro cuisine.

The rich Peruvian fishing grounds abound in fish and shellfish species; these are the heart of the succulent coastal gastronomy. In the Andes, meanwhile, delicious ingredients such as the potato and sweet corn in all its varieties, plus, beef, pork, goat,chickens, cuy (guinea pig) and aji chili pepper are the basis of highland cooking and are to be found across the country.   The jungle adds its own touch, wild game with a side serving of fried banana and manioc root. Local fruit varieties such as chirimoya (custard apple) and lúcuma produce incomparable deserts.

Peruvian cuisine is a fusion of many flavors and cultures.   Even today, not many Peruvians are aware of how our main dishes have developed through time with their distinctive and unique flavors and more specifically, since the arrival of the Spaniards in 1535. Immediately upon the arrival of the Spaniards to Perú, the Indians were forced to work in the gold mines, where they died by the millions. The Indian culture was almost exterminated, so to substitute them the Spaniards brought African slaves to work in the mines and plantation fields.

The Incas’ diet was mainly fresh fish, game meats and vegetables, (potatoes, tomatoes, chilies, corn) and a plethora of fruits. Soon after the arrival of the Spaniards, Pre-Colombian culture and cooking were fused with that of the African and European cultures. The ingredients and cooking techniques of these cultures are called today “Creole Cuisine.”  The Spaniards were in Perú for almost three centuries. Perú got its independence from Spain in 1821. The new republic later in the second half of the 19^th century saw the coming of the Industrial Revolution.  Chinese and Japanese people were brought to Perú to work in the fields and in the construction of the rail roads of Perú bringing with them their own unique and different methods of cooking.  After the 1^st and 2^nd World War, many Europeans fled  to Perú to escape the horrors of war, also bringing with them more ideas and more modern cooking techniques.

Our cuisine’s diversity is also attributed to the rich mix of Western and Eastern cultural traditions. Over the course of centuries, Perú has been influenced by Spanish stews and soups, Arab sweets and desserts, African (Creole) cooking, Italian pastas, Japanese preparations of fish and shellfish, and finally, by Chinese culinary methods which have given birth to one of the most popular gastronomic traditions in Peru: chifa.

In conclusion, Peruvian culture is a melting pot; its cuisine is an eclectic  mixture of all of these glorious cultures. Peruvian cuisine is being redefined and reconstructed in more new, fresh and creative ways every day.  Because of its unique approach to food, Le Cordon Bleu has established culinary schools in Peru from which many great chefs have graduated and today they are developing a new cooking style called Novoandino.


This video is in Spanish, this is an award ceremony in London in which "Astrid y Gastón", a Peruvian restaurant is being recognized as one of the top restaurants in the world.

It is a veritable privilege to experience Peru's cooking. Bon appétit.