Creamy flan made in house, with its caramel and whipped cream all around. The classic dessert of a Catalan fonda, at Carrer de la Cera, 49.
We make it in house with cream, whole eggs and yolks, and a touch of condensed milk, which is what makes it so creamy. The caramel is ours too. We steam it slowly so it sets smooth, with no bubbles, and serve it ringed with whipped cream.
€6.50
Contains egg and milk. If you have an allergy, please tell our staff.
Flan is made all over the world, and every country has its own way: in France it is crème caramel, in Mexico it takes condensed milk and in Colombia, coffee. In Northern Catalonia it is called pa d’ou, “egg bread”.
The first written recipes for flan date from the mid-18th century. According to the food historian Jaume Fàbrega, it was originally made with bread, and was closer to a pudding. The classic Catalan recipe, as recorded by the chef Josep Lladonosa, uses milk, eggs, sugar, cinnamon and lemon peel, cooked in a bain-marie.
Over time it became the dessert of choice in restaurants serving popular, traditional cooking. It even left a saying in Catalan: “estar fet un flam”, to be like a flan, means to be shaking with nerves.
Before dessert, try the roast chicken cannelloni (€15.00). And if you prefer custard, the crema catalana (€6.50), with the sugar burnt to order.
Further reading: Àpats, by Alba Sunyer and Clara Antúnez (Parcir Edicions Selectes i Joviat, 2022), and La cuina catalana, by Josep Lladonosa i Giró (Rosa dels Vents, 2022).
