In search of the best 'Flan' on the Camino?

[RENSHAW]

So , most of the time when feasting on a pilgrims menu , it ends off with a small tub of yogurt or an ice cream? my advice is ask for an alternative , a flan which most restaurants and bars have.
My best flan ever was in a small town 10 miles from Burgos , a goat's milk flan - I thought I had died and gone to heaven.
In Viana I was presented with a form of a 'whole wheat' flan which had more body to it. it was the equivalent to brown bread or brown rice - does anyone have a recipe for it? I am just one of these people that think that white bread or rice can be second best

 

[Scott...O]

You’ll probably disqualify my entry: either on the basis that it was not on “The” Camino (but it was on “A” Camino - Le Puy...), or on the basis that it was not part of a Pilgrim Menu (but it was on a menu...), or on the basis that it wasn’t described as a Flan (described as a Tarte), or maybe all of the above...

I any event, I submit the Tarte aux Fruits Rouges, sampled in Aubrac in 2019 BC...

 

[VNwalking]

I any event, I submit the Tarte aux Fruits Rouges, sampled in Aubrac in 2019 BC

OMG.
That wins, hands down, no matter what the rest of us manage to post.

 

[RENSHAW]

You’ll probably disqualify my entry ....

Not a chance , it sure looks GOOOOOD!

Edit - this keeps in line with the simplicity and history of food? Like my flan . was probably made the same 100 years ago , so your Tarta has been made the same way with the same ingredients for generations?

 

[Former member 99290]

I know exactly where that photo was taken. I couldn’t resist a photo either - from April 2014.

 

[trecile]

If there is a "best" flan I've never had it. In fact, I've never had a good flan.

 

[RJM]

Ate a lot of flan(s) on the Camino. Some good, some processed but none really all that bad. Besides, I'm always hungry when walking the Camino. Everything tastes good to me.
Personally I feel I make the best flan. Have made several recipes but the one I like the best has coffee included in the recipe. Yum...

 

[Robo]

I'd never seen 'Flan' till I went on my first Camino.

I think the closest Brit equivalent would be Creme Caramel?

But I had a very yummy one in Fonfria!

Casa de Lucas · Fonfria 25, 27672 FonfrÃa, Lugo, Spain

âââââ · Restaurant

goo.gl

 

[malingerer]

I'd never seen 'Flan' till I went on my first Camino.

I think the closest Brit equivalent would be Creme Caramel?

But I had a very yummy one in Fonfria!

Casa de Lucas · Fonfria 25, 27672 FonfrÃa, Lugo, Spain

âââââ · Restaurant

goo.gl

I buy my " Custard tarts" in the supermarket and just pretend! OK so flans they aint
but hey who cares, my stomach still thinks its on Camino

Samarkand.

 

[Scott...O]

I know exactly where that photo was taken. I couldn’t resist a photo either - from April 2014.

Chez Germaine. It looks like they’ve been making the same Tarte there for a long time...

 

[Former member 99290]

Chez Germaine. It looks like they’ve been making the same Tarte there for a long time...

Exactement!

 

[Camino Chrissy]

If there is a "best" flan I've never had it. In fact, I've never had a good flan.

I've had plenty of "not so good" flans on the Camino. They are made from box mixes like our "instant" powder pudding mixes in the US. However, when you hit a Pilgrim meal jackpot and the included dessert is a home-made flan, it is definitely the very "best"...yum!

 

[jflorez]

Having just returned from the CF just last week, I can agree that most flan found on menu's is mostly mediocre. But, as previously mentioned, when you get that home-made flan it has you searching for more, as was the case in Melide at the restaurant Pulperia Garnacha. The pulpo there was the second best I had on the Camino (best was in Finisterre at El Puerto de Fisterra on Paseo Ribeira at the port), but the flan was excellent, as was several other home-made postres that night. Definitely recommend both the pulpo and flan at Pulperia Garnacha in Melide.

 

[Camino Chrissy]

Ohhh, I just located he photo I'd taken of one of my favorite flans on the Norte at a restaurant in Cornellana on the main street, but I can not recall its name.
Notice all the whip cream and yummy sauce and the flan peeking out...I think I'd already had a bite or two.
P.S. The texture of homemade flan is entirely different than those package mixes, which are smooth and rather slimy.
Edit- That said, I am happy and thankful for any meal put before me on the Camino...grateful is the word.

 

[Carolethecatlover]

Here's the recipe.: Make caramel: Melt a cup of sugar in very little water in a heavy pan until it turns brown. Pour a little into the bottom of 12 ramkins (depends on size). Cool until set.
Flan: beat 10 eggs in 2 litres of milk, if you like it sweet, add one tin(300ml) condensed milk. Strain twice. Pour into the ramkins: cook in a bain maire for 90 minutes at 150C. You can cook this in a microwave if you don't use the caramel, or pour the caramel over the set egg custard after. In Portugal, they make a single big cream caramel in a streamer (Like the English use for steam puddings) and cut slices.
Spanish and French cooking does not believe that cholesterol is a bad thing.

 

[RENSHAW]

View attachment 112063

How can you do this to me?! Ohhhhyyyy!! , even the plate is a work of art?

 

[RENSHAW]

Here's the recipe.: Make caramel: Melt a cup of sugar in very little water in a heavy pan until it turns brown. Pour a little into the bottom of 12 ramkins (depends on size). Cool until set.
Flan: beat 10 eggs in 2 litres of milk, if you like it sweet, add one tin(300ml) condensed milk. Strain twice. Pour into the ramkins: cook in a bain maire for 90 minutes at 150C. You can cook this in a microwave if you don't use the caramel, or pour the caramel over the set egg custard after. In Portugal, they make a single big cream caramel in a streamer (Like the English use for steam puddings) and cut slices.
Spanish and French cooking does not believe that cholesterol is a bad thing.

I will try this someday and post a pic . PS. there is no cholesterol , vegetarians or vegans in Spain.

 

[Camino Chrissy]

Here's the recipe.: Make caramel: Melt a cup of sugar in very little water in a heavy pan until it turns brown. Pour a little into the bottom of 12 ramkins (depends on size). Cool until set.
Flan: beat 10 eggs in 2 litres of milk, if you like it sweet, add one tin(300ml) condensed milk. Strain twice. Pour into the ramkins: cook in a bain maire for 90 minutes at 150C. You can cook this in a microwave if you don't use the caramel, or pour the caramel over the set egg custard after. In Portugal, they make a single big cream caramel in a streamer (Like the English use for steam puddings) and cut slices.
Spanish and French cooking does not believe that cholesterol is a bad thing.

Too much work for me, but it sounds delightful and I'm sure that is exactly the reason that home-made flan is so awesome!

 

[DyanTX]

Not sure how you would get a whole wheat flan as there is no wheat component to any recipe I've seen? I probably ate flan at least a dozen times across the CF. I've made it at home as well -

 

[TraceyandGreg]

I know exactly where that photo was taken. I couldn’t resist a photo either - from April 2014.

I did more than a photo. Delicious!

 

[Former member 99290]

I think I may have had thé tarte aux pommes - or maybe it was pear. When on the French caminos, I feel it’s just as well I’m walking 25-30 kms a day.

 

[Camino Chrissy]

I think I may have had thé tarte aux pommes. When on the French caminos, I feel it’s just as well I’m walking 25-30 kms a day.

Don't know how I missed this bakery on the Aubrac with the colorful fruit tarte shown earlier and now this new tarte...excellent!

 

[Tincatinker]

Flan, flan. I thought the topic of this thread was Flan - that wonderful squidgy, vaguely set baked custard, with a burnt sugar topping. The ubiquitous “postre”.
If anyone wants the genuine, original, recipe just send me your bank details and I’ll oblige. French tarts have no place in Spain even on the Camino Frances

 

[Camino Chrissy]

Flan - that wonderful squidgy, vaguely set baked custard, with a burnt sugar topping. The ubiquitous “postre”.

A perfectly lovely description of the "real thing".

 

[JabbaPapa]

Hands down the best flan you can find on the Camino is a proper Flan Catalàn, but that's to be found really only on the Via del Ebro and the Camì Catalàn/Camino Ignaciano, and then only in Catalonia, and even there you have to get lucky.

A good Castilian flan is acceptable, but it pales in comparison to a properly prepared Catalan one.

 

[Camino Chrissy]

Hi Jabba, I'll take any flan prepared properly with a tried and true recipe. Perhaps the Catalan recipe has found its way to other areas of Spain.
I had a friend who made made flan from scratch; a recipe from her grandmother in Brazil. It was outstanding and was my first experience.

 

[JabbaPapa]

Hi Jabba, I'll take any flan prepared properly with a tried and true recipe. Perhaps the Catalan recipe has found its way to other areas of Spain.

Doubtful, though there is a version of it in French Catalonia. Maybe in Valencia ? It really is different from even other good flans.

 

[RJM]

Many really good flan recipes out there and most are very easy and quick to make. The longest part of the process is the chilling to let it set properly. A good flan pan also helps. You can find them online.

 

[Esperanza]

I have not eaten much flan in Spain, but I have eaten flan in Mexico every chance I get, so about a million times.

This is the best recipe for homemade flan that I have found. (with American measurements)

Flan de Cafe - Rick Bayless

www.rickbayless.com

 

[SuefromVegas]

In Michener’s book Iberia he devoted some of the chapter Madrid on flan. A man known as Don Manalo was the master of making flan. His recipe is part of that chapter. Very detailed.

 

[BlackRocker57]

Chez Germaine. It looks like they’ve been making the same Tarte there for a long time...

at least three or four generations ... possibly longer ... the most sublime tarte that I have tasted ever ...

 

[BlackRocker57]

You’ll probably disqualify my entry: either on the basis that it was not on “The” Camino (but it was on “A” Camino - Le Puy...), or on the basis that it was not part of a Pilgrim Menu (but it was on a menu...), or on the basis that it wasn’t described as a Flan (described as a Tarte), or maybe all of the above...

I any event, I submit the Tarte aux Fruits Rouges, sampled in Aubrac in 2019 BC...

View attachment 112035

sensational and totally irresistible ... from «Chez Germaine» ... j’adore