User:Cnayor/Flan cake

Flan cake, also known as leche flan cake or crème caramel cake, is a Filipino chiffon or sponge cake (mamón) baked with a layer of leche flan (crème caramel) on top and drizzled with caramelsyrup. It is sometimes known as "custard cake", which confuses it with yema cake. Modern versions of flan cake can be cooked with a variety of added ingredients. An example is the use of ube cake as the base.

A similar Filipino dessert that uses a steamed cupcake (puto mamón) as the base is known as puto flan. Flan cake is very similar to the Puerto Rican dish flancocho, except the latter includes cream cheese.

History
The basis of Flan Cake, a custard made from milk and eggs, originated in the Roman Empire as a savory dish served with fish and meat. The introduction of honey as a sweetener in the Roman Empire began to alter the taste and purpose of flan as a food until the fall of the Roman Empire. After spreading to countries in Europe like Spain and France, the Flan dessert took on an even sweeter flavor with the introduction of sugar and caramel sauces to garnish. During the Spanish Colonization of the Philippines, Flan was introduced to the Philippine natives, and thus Flan Cake was born. Due to the abundance of vanilla in the Philippines, the recipe was altered once again to become a sweeter dish.

Adaptations
Due to the Spanish Colonization of the Americas, Flan Cake was exposed to numerous Latin American cultures. Different countries, such as Mexico and Cuba, each have their own version and twist to the desert.

Mexico
Spain conquered Mexico in 1521, bringing along religious and cultural reforms. Along with this came the introduction of foods such as the Flan Cake, with Mexicans adopting the same sweet custard base: eggs, milk, sugar, and vanilla. Mexican adaptations of the popular Spanish dish include additions of chocolate, oranges, cream cheese, and even coffee.

Cuba
Spain conquered Cuba in 1521 as well, continuing the trend of introducing new cultures and foods to these foreign lands. The same sweet custard base was used, but due to the limited resources, many adaptations of the desert came about. Cubans used what was available in excess: coconut, rum, and sugar. Coconut is used within the desert as well as a garnish, also known as flan de coco, and rum and sugar are traditionally mixed and caramelized to create a candy-like coating on the top of the desert.