Spanish Cookery. a dessert of sweetened egg custard with a caramel topping.
2.
an open, tartlike pastry, the shell of which is baked in a bottomless band of metal (flan ring) on a baking sheet, removed from the ring and filled with custard, cream, fruit, etc.
3.
a piece of metal shaped ready to form a coin, but not yet stamped by the die.
4.
the metal of which a coin is made, as distinct from its design.
"open tart," 1846, from Fr. flan "custard tart, cheesecake," from O.Fr. flaon, from M.L. flado, a Gmc. borrowing, from P.Gmc. *fladu- (cf. Frank. *flado, O.H.G. flado "offering cake," M.H.G. vlade "a broad, thin cake," Du. vla "baked custard"), akin to words for flat (q.v.),