Source:- Google.com.pk
An imitation of crème caramel may be prepared from "instant flan powder", which is thickened with agar or carrageenan rather than eggs. In some Latin American countries, the true custard version is known as "milk flan" (flan de leche) or even "milk cheese", and the substitute version is known as just "flan".
Regional varieties
Caramel Custard served at a Restaurant in Mangalore, India.
Latin America
Caramel cream flan and dulce de leche. One can tell that this flan is overcooked because of the bubbles on the sides.
Most notably in Argentina, Chile and Uruguay, but also in some neighboring[clarification needed] countries like Panama, crème caramel is usually eaten with dulce de leche.
In Venezuela and Brazil it is often made with condensed milk, milk, eggs and sugar caramelized on top. The Venezuelan version is known as quesillo ("small cheese") and in Brazil, it is known as pudim de leite condensado ("condensed milk pudding").
In Chile it is often eaten with dulce de membrillo (a quince gelatin spread) or condensed milk.
In Mexico a variation of flan called Flan Napolitano is made, where cream cheese is added to the recipe to create a creamier version.
Cuba
Cuban flan known in Spanish-speaking countries as "Flan de Cuba" is made with the addition of the whites of two eggs and the flavoring of a cinnamon stick.
A similar Cuban dish is "Copa Lolita", a small caramel flan served with one or two scoops of vanilla ice-cream. Other variations include coconut or rum raisin topping.
Puerto Rico
Puerto Rican flans are coconut-based and called flan de coco, made with both condensed milk and coconut milk or with cream of coconut, condensed milk, and evaporated milk. Coconut flan is usually seasoned with cinnamon, rum, and vanilla.
Around the Thanksgiving holiday it is popular to add pumpkin purée, ginger, and spices to coconut flan.
Another popular flan is flancocho, usually piña colada flavored with a layer of cream cheese and Puerto Rican style sponge cake underneath. The flancocho can also be made with cream cheese and cake batter worked into the flan mix.
Philippines
In the Philippines, flan is known as leche flan (the local term for the originally Spanish flan de leche, literally "milk flan"), which is a heavier version of the Spanish dish, made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top, although rarely it can also be baked. Leche flan is a staple dessert in celebratory feasts.
A heavier version, called tocino del cielo, is similar, but has significantly more egg yolks and sugar.
India
Caramel custard is an all time favorite, especially in the larger coastal cities, and in former Portuguese colonies such as Goa, Daman and Diu. It is a milk mixture baked in a dish with sweet caramel lining its base. Flan is a staple on restaurant menus in the beach resorts along India's coasts and also prepared regularly in the home kitchens of the Anglo-Indian Goan, Malayali, Mangalorean and Parsi communities.
Japan
Packaged crème caramel is ubiquitous in Japanese convenience stores under the name purin (プリン?) (i.e., "pudding"), or custard pudding.
North America
A fusion cuisine variety consisting of any traditional Regional Recipe as base with added non-traditional fresh or syrup based flavorings like mint, peppermint, citrus, ginger etc.[3]
Malaysia
Caramel custard is a very popular dessert in Malaysia. First introduced by the Portuguese in the 1500s and sold year-round today, this dessert is a popular favourite served in restaurants, cafes, hotels and even Ramadan bazaars for breaking the fast.
Vietnam
Spanish flan de huevo
Crème caramel was introduced by the French and has been common in Vietnam. It is known as bánh caramel, caramen or kem caramel in northern Vietnam or bánh flan or kem flan in southern Vietnam. Sometimes black coffee can be poured on top when served, giving the dish a new tone and distinctive flavour.
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