Flan

Flan

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From
Encyclopedia of Food and Cookery

An open, round pastry case, filled with fruit, cream or a savoury mixture.

A flan case is a pastry shell which is either baked blind (see Pastry), or with the required filling. Use 1 quantity of Pâte Brisée for a savoury flan or 1 quantity of Pâte Sucrée for a sweet flan, which will line a 20 cm flan ring. Ease the uncooked dough in from the edge of the flan case before baking to help prevent pastry from sticking.

Flan tins have a moveable base so you can easily remove the tin from the sides of the pastry. When flan is baked, sit it on a jar, carefully ease the sides away from the pastry and let outer ring fall onto the table, leaving the pastry sides exposed. Carefully slide the flan off the metal base, using a spatula, and place on a serving platter.

See also Quiches; Tarts and Tartlets.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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