this post was submitted on 14 Jul 2023
205 points (97.2% liked)
FoodPorn
15933 readers
71 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
All three of these are actually different dishes.
The dish in the photo is called "creme caramel" to the French - but throughout Spain, the Latin Americas, and southeast asia, it is "flan". The version of flan here has direct pedigree linking it to the cake also going by the same name - it was at some point merged. The custard was baked in or on the cake/pastry base. Over time, the two portions were made separately, and which portion got to keep the name has primarily been split along language/culture lines - those from French tradition use 'flan' for the cake, while those from Spanish tradition use 'flan' for the custard.
Flan or creme caramel is effectively a soft custard of milk and eggs, cooked in a special mold with a thin caramel in the bottom, then inverted to serve.
Panna Cotta is "cooked cream" and is made from cream thickened with gelatin. It is a thicker and heavier dessert, and is generally not served with caramel.
Creme Catalan is "almost identical" to Creme brulee, which is a custard - no caramel - that is then topped with a layer of toasted or broiled sugar, forming a hard crust. The only formal difference between Catalan and Brulee is that going by 'official recipes' the former uses milk, while the latter uses cream.