Flan experiences a culinary resurgence in Galicia and traditional recipes

Flan is experiencing a renewed popularity in Galician restaurants, moving from the brink of disappearing to becoming a staple dessert. In regions like Barbanza, establishments such as A Casa de Manuel have found success with innovative versions, including a white chocolate flan. Other iconic locations, such as Fonte do Rei in Lugo, maintain the dessert's presence through classic egg and coffee varieties.

In a separate culinary context, the gastronomic guide TasteAtlas has highlighted a traditional recipe for crème caramel. This version, characterized by a creamy texture and liquid caramel layer, emphasizes the use of extra egg yolks and vanilla to enhance flavor. Key techniques for achieving the ideal consistency include cooking via the bain-marie method and allowing the dessert to rest in the refrigerator for 12 hours before serving.