Talk:Crème caramel

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Contents 1 Crème caramel? 2 Suggestion 3 Image 4 Caramel Custard?? 5 flan napolitano 6 Flan

[edit] Crème caramel?

The description and image of this dessert looks very much like French Crème caramel (or nearly identical dish considered a local speciality in Dubrovnik, Croatia and called 'rožata'). Are they indeed the same? I must note that what I was buying under the name of 'flan' in Paris was much firmer, dry and cut into thick slices. --bonzi 23:09, 4 February 2006 (UTC)

Yes, flan and crème caramel are variants of the same thing. Just to confuse matters, there are other dishes called "flan" as well. I have tried to clarify all this in the article. --Macrakis 20:12, 19 March 2006 (UTC)

[edit] Suggestion

I am increasingly more annoyed when I read foreign words used in the English language. The german word "Ersatz" is just that, german. Whereas, it would make sense on a german-wiki, it is irrational to use it on the english-wiki. It means "substitute". Use substitute or pseudo. The only real sensible use of foreign words in english articles would be titles or names, not regular words. </ end rant >Pvt Mahoney 23:05, 29 March 2006 (UTC)

The English word 'ersatz', to my ear at least, has specific connotations which aren't captured by any of the alternatives I can think of--perhaps 'imitation'? Unlike the German word 'ersatz' from which it comes, it does not mean simply "replacement" or "substitute", and it is used specifically for food items. As the OED says, it is not only a substitute, but an inferior imitation. The American Heritage dictionary agrees: "An ersatz product is a transparently inferior imitation" (in the discussion of synonyms for 'artificial'). It seems like just the right word for margarine (ersatz butter), Bird's Custard, roasted chicory sold as coffee, etc. "Artificial" implies that the result is essentially the same, but it is produced in a non-natural way (e.g. vanillin vs. natural vanilla extract). "Substitute" doesn't imply that it is trying to imitate the original: you can substitute oil for lard in some recipes. "Imitation" is probably the closest, and is what is used legally in the US (e.g. "imitation mayonnaise" does not have the fat content etc. of "mayonnaise"), but it sounds bureaucratic (oops, a French-Greek word, how you say in English?) and unnatural to use "imitation" as an adjective. I suppose one could go for periphrasis (oops, I mean roundabout wording) and say that margarine is an imitation of butter instead of imitation butter. Are we having fun yet? --Macrakis 23:45, 29 March 2006 (UTC)

I'm not much of a fan of margarine =P. I still dislike the use of foreign words on the english wiki for anything other than names or titles.

How do you define a "foreign word" exactly Mahoney? Will you be purging "hotel", "restaurant" and "sauna" from English Wiki? As Macrakis says, Once any word has become common place in English, especially when it has it's own, very specific, meaning, we can - for what it's worth - call it an "English" word. EasyTiger10 19:05, 17 March 2007 (UTC)

[edit] Image

Ick... the image there is not very good. Flan ought to be smooth on the side/ Also the caramel ought to be running down the sides, not in a disc of sorts on top. Anybody have a better picture?

Luca 7:34 April 10, 2006 (EST)

The texture of the flan can vary greatly. I personally like the flan that's bubbly on the side. Whether the carmel is running down the side depends on whether the flan is served cold or served hot. But we could add second picture of a differently-textured served hot.--RLent 21:24, 7 August 2006 (UTC)

[edit] Caramel Custard??

I've been eating creme caramel in the UK for years now and it's always called that - creme caramel. Who calls it "caramel custard"?

Agreed. I've just had some creme caramel from my local supermarket.. never seen it labelled, or talked about, as caramel custard.

In my experience (in the US), 'caramel custard' is a label for creme caramel in a more casual setting, like the kind that you get at a semi-fast-food chain, rather than the kind you get at a sit-down restaurant. </2¢> —Keakealani·?·!·@ 19:26, 14 April 2007 (UTC)

I'll remove the UK qualifier, Tesco calls it creme caramel and that's good enough for me ;-) --h2g2bob (talk) 16:19, 18 May 2007 (UTC)

The nearest is Larousse Gastronomique which calls creme au caramel "caramel-flavoured custard",

User:Barliner^chat 18:51, 20 July 2007 (UTC)

[edit] flan napolitano

You should also note that in many Latin American countries they eat a flan called 'flan napolitano' which is often made with cream cheese but not exclusively. Sometimes the flavorings are coffee, cajeta, or vanilla.

[edit] Flan

I have never known crème caramel to be referred to as flan. Is this a localised term? Flan, however, I know to mean a custard tart, as the article states, but in English. Mnealon (talk) 02:22, 20 March 2008 (UTC)

As the article says:

In the United States, the dish is now best-known in a Latin American context, so is often called flan; in Europe, it is generally known as crème caramel.

In French restaurants in the US, it would more likely be called crème caramel. --Macrakis (talk) 03:03, 20 March 2008 (UTC)