Today, the best of global cuisine is at our fingertips. Within minutes, we can order or find a recipe for dishes that come from any corner of the world. When it comes to desserts, we especially enjoy trying different treats from other countries. As much as we love our mithai and halwa, we also enjoy brownies, churros, apple pies and baklava. Sometimes, we get confused between similar desserts and mislabel them. We see them in shop windows and don't understand their fancy names. For instance, people often mix up panna cotta, flan, caramel custard and creme brulee. Each of these desserts is delicious in its own way. Here's what you should know about them to appreciate them better:
What is Panna Cotta?
This smooth, creamy dessert is of Italian origin. More specifically, panna cotta is said to be a traditional Piedmontese delicacy whose name means "cooked cream" in Italian. Panna Cotta is made from cream, sugar, vanilla and gelatin.
What is Creme Brulee?
Creme brulee is a type of custard dessert made using egg yolks, cream, sugar, and vanilla. The exact origins of this dish are unclear. This treat is famous because it is usually topped with brown sugar - a layer that is later caramelised to a crisp, most dramatically with a blowtorch. The dish is generally served chilled, which contrasts with the heated top layer - leading to a play of textures in your mouth. Crema Catalana, a Catalan dish, is quite similar to Creme Brulee. The key difference is that the former traditionally contains milk and not cream.
What is Flan?
Flan generally refers to a sweet custard-like dessert topped with caramel. Many times, the names "flan," "caramel pudding" and "creme caramel" may be used interchangeably. Different regions have their own variations of flan. In some places, you will also find savoury flans with vegetables, eggs and even bacon. It is believed that flan as a dish originated in ancient Rome. It is also said that it was the Spaniards who first topped it with caramel.
Also Read:Jaggery Panna Cotta: The Zero-Sugar Dessert That's Perfect For Summer
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How is flan different from caramel custard?
Sometimes, they are the exact same thing. It depends on which version you choose. Certain recipes, such as Mexican flan, use ingredients such as cream cheese and sweetened condensed milk - which you do not find in caramel custard. The Filipino version, Leche Flan, has a vanilla flavour that sets it apart. Note that flan may be served with a pastry or sponge base, whereas typical caramel custard does not have any such layer.
Also Read:Watch: Bored Of The Same Old Festive Sweets? Try This Super Easy Caramel Custard Recipe!
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What makes panna cotta different from flan and creme brulee?
Unlike creme brulee, eggs are not used to thicken the mixture for panna cotta. Instead, gelatin is added before the mixture comes to a boil. It is then strained, poured into moulds and frozen till it sets. The cream is usually infused with vanilla or other flavourings before it is mixed with the other ingredients. In a few traditional recipes, rum or Marsala wine is added to the cream to give it a distinctive taste. Once the panna cotta is de-moulded, you can add a little bit of caramel or a coulis of fruit (like berries) on top.
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About Tosh*ta SahniTosh*ta is fuelled by wordplay, wanderlust, wonderment and Alliteration. When she is not blissfully contemplating her next meal, she enjoys reading novels and roaming around the city.
FAQs
Each of those desserts has the same goal: take lots of milk or cream, sweeten it and, through heat and a thickening agent, make it custardy. Flan and crème brûlée use eggs, panna cotta uses gelatin and vanilla pudding and similar custards use eggs, cornstarch or flour.
What is the difference between flan and creme brulee and panna cotta? ›
Each of those desserts has the same goal: take lots of milk or cream, sweeten it and, through heat and a thickening agent, make it custardy. Flan and crème brûlée use eggs, panna cotta uses gelatin and vanilla pudding and similar custards use eggs, cornstarch or flour.
What is the difference between crème brûlée and leche flan? ›
“Leche Flan” is the Filipino version of Crème brûlée and is also known as Crème caramel. The main difference with this Filipino dessert is that leche flan is Jello-like in consistency, while crème brûlée is pudding-like. Another difference is how the leche flan is cooked.
What is the difference between panna cotta and crème caramel? ›
Similar in texture to an Italian panna cotta, crème caramel is actually made without the addition of gelatin or starches: the eggs will thicken the mixture themselves and, with gentle and careful cooking, will give you a perfect texture, smooth and compact, but at the same time enveloping and velvety.
What is the difference between flan and crème? ›
That said, creme caramel is often made with a combination of whole egg and egg yolks while flan uses only whole eggs and often doesn't contain sweetened or condensed milk. However, the end results are desserts that are nearly identical in taste and texture and the different names are used interchangeably.
What is the fancy name for crème brûlée? ›
Crème brûlée or crème brulée (/ˌkrɛm bruːˈleɪ/; French: [kʁɛm bʁy. le]), also known as burnt cream or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar.
Is crème brûlée basically custard? ›
Here is a classic Crème Brûlée with a silky, smooth and rich custard topped with a thin pane of crunchy toffee. This is French chic personified in a dessert – classy but not stuffy, and oh-so-effortless! It takes just 4 simple ingredients: cream, egg yolks, sugar and vanilla.
Can you brûlée the top of panna cotta? ›
Why You'll Love Pumpkin Panna Cotta. Apart from being absolutely gorgeous, these are next level delicious! Truly easy to make. It's creamy, and the brûlée on top gives it that crispy touch and… my goodness, it elevates the recipe so much more!
Why is creme caramel called flan? ›
In Spanish-speaking countries and often in the United States, crème caramel is known as flan. This was originally a Spanish-language usage, but in North America the word is now best known in Latin American contexts; the other meaning is less common.
What is another name for panna cotta? ›
Blancmange is sometimes thickened with gelatin or isinglass, and sometimes with cornstarch. Panna cotta is sometimes called a custard, but true custard is thickened with egg yolks, not gelatin. A lighter version substitutes cream with Greek yogurt.
Flan is a popular dessert in Spain and Latin America, also known as creme caramel due to its indulgent custard base topped with delicious caramel.
What's the difference between creme caramel and crème brûlée? ›
Two delicious desserts that are beloved! Crème Brûlée and Crème Caramel. Crème Brûlée is made with a milk but mostly cream base and Crème Caramel has a milk base.
Is Mexican flan like crème brûlée? ›
Mexican flan, a distant cousin of the crème brûlée, is a smooth, decadent custard-based dessert. Next time you do Mexican night at home, this will be the perfect finishing touch to your fiesta — it's not as tricky to make as you might think.
Is panna cotta or crème brûlée healthier? ›
These days, indulgent restaurant desserts usually share the stage with a healthier fruit component. If you see it, opt for panna cotta—a light, eggless custard—instead of crème brûlée, and a seasonal fruit crisp or tart rather than cheesecake or anything warm and chocolate.
How is panna cotta different from custard? ›
There's one main distinction that makes the two desserts so different, and it has to do with their makeup. Pudding and custard are thickened with egg yolks to give them their traditional appearance. Instead of egg yolks, panna cotta is hardened with gelatin, and egg yolks are not present within the recipe.
Is crème brûlée the same as caramel brûlée? ›
Crème brûlée and crème caramel are two different types of custard desserts. Crème brûlée is made with a rich custard base that is topped with a layer of hard caramel. Crème caramel is made with a caramelized sugar syrup that is poured over a layer of custard.
