mix your
story.
GHENT FLAN REMAINS A TIMELESS CLASSIC

Ancient regional product from the sixteenth century.

You don't have to teach us Belgians anything more about cakes and pastries. One of the oldest pies is probably the flan. Known as a truly regional product, with recipes that vary by city district, Ghent's flan cake was already a popular dish in the 16th century. Back then, they appeared on the table on festive occasions. Ghent flan even traveled the world in some of Bruegel's famous paintings. The recipe may be ancient, but the taste is still a hit and today's preparation applications are numerous. The peasant wedding pictured is a 1567 or 1568 painting by Brabant Renaissance painter Pieter Bruegel the Elder.
© WIKIPEDIA

KITCHEN INSPIRATION

WITHOUT BODOM.

MIXING IN A NOSTALGIC WAY
Fancy growing arm muscles like the old days?

Would you like to return nostalgically to the time when flan stirring was still an extremely intensive kitchen task? And experience for yourself why, in addition to already crumbling all the ingredients, we made Ghent flan easier to prepare? Then forget for a moment the above preparation instructions of the classic flan pastry, as also mentioned on the packaging, but mix the baking powder with cold water in a pot. Warm the mixture with a whisk while stirring until boiling. Stir well at the bottom to avoid burning. Afterwards, stir from the stove for one more minute. Same taste and texture are guaranteed. Afterwards, pour the preparation into an oven bowl and follow the standard baking instructions for a flan pastry. Don't forget to spoon out the cooking pot. Or do you prefer warm flan pudding or spreadable flan paste? Then read on below.

FLAN PUDDING


Serve
warm.


Meanwhile you brought the baking mix to a boil via the stove? You didn't forget to continue stirring on your countertop for one minute afterwards? Spoon the flan into glass bowls, sprinkle with chocolate chips or almond flakes if desired, and enjoy this hearty flan pudding warm.

FLAN PASTA


Cold lubrication.


Mixing nostalgically will also give you a unique and tasty spread. Leave the paste uncooked for two hours in the fridge. Then spread it on all your favorite comfort foods. Tastes delicious between sponge cakes and profiteroles or on a pancake.

Listen to
our manual.

SPOKEN IN OUR NATIVE DIALECT
Turn up your volume knob and bake to the rhythm of these Ghent classics. Free on Spotify


© 1920-2024 FLAN DE GAND. Traditional flan dessert from Ghent artisanally manufactured with Belgian gingerbread and speculoos. With the support and cooperation of the city of Ghent. Flan de Gand is a registered European trademark. Produced in Belgium by GEEQO B.V, Hubert Frère-Orbanlaan 484, 9000 Ghent. Supervised by the Belgian Federal Agency for the Safety of the Food Chain. Member of Unizo, Bakers Flanders, Gentmade and the Ghent culinary council committee. Disclaimer and privacy policy.