ニューヨーク・タイムズのインスタグラム(nytimes) - 12月21日 12時47分

Like many other Iberian desserts, flan is a simple alchemy of eggs, milk and sugar. A traditional flan is now sometimes called #Flan a la Antigua, or Flan of the Past. That’s because it doesn’t include ingredients like condensed and evaporated milk. Instead, @juliamoskin writes, “it is pure poetry made of eggs, sugar and milk.” Flan traveled with the Spanish and Portuguese colonists and took root around the world. It was made with water buffalo milk in the Philippines and topped with guava in the Caribbean. In South America, it absorbed chocolate and dulce de leche. On Noche Buena (Christmas Eve) in Spain and Latin America, a cheerfully jiggling flan is nearly always present. Visit the link in our profile to get the @nytfood recipe for flan de leche, which was photographed here by @melinahammer.

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