In the Basque Country, a local variety of corn, called tzakinarto, is toasted and milled into a flour, which is used for handmade corn tortillas that are typically eaten with chocolate.
The secret to making a perfectly creamy flan lies in the cooking time.
Barcelona's Cal Pep restaurant would not divulge the recipe for this dessert but did share the ingredients list. Here is the result.
In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding.