Barcelona’s dessert scene is giving flan a fresh update, with local places reworking the classic custard for diners across the city. The traditional caramel-topped sweet is still on the menu, but some kitchens are now adding new ingredients and methods.
According to Diari Catalunya, some versions use mascarpone for a richer texture, while others bring in coconut for a different flavour. A few chefs are also using steaming techniques, which can change the texture and leave the flan lighter.
Flan has long been a staple in Spanish and Catalan cuisine, usually made as an egg custard with caramelised sugar on top. It remains a familiar sight in Barcelona, from family-run restaurants to higher-end dining rooms. For readers who want the basic version, this classic flan recipe shows the traditional style.
The trend points to a wider habit in Barcelona’s food scene, where chefs often update familiar dishes without losing their roots. It gives locals and visitors another way to try a dessert they already know, but in a slightly different form.
For more on the city’s food coverage, see our Community and Sport pages for the latest local stories and updates.
Originally published by Diari Catalunya. Read original article.
