Custard Flan

Preparation info

  • 5–6

    helpings
    • Difficulty

      Easy

    • Ready in

      40 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

Method

Line a 7-in. flan ring with short crust pastry. Bake “blind”. Beat the eggs and add to them the sugar and warmed milk. Strain into the flan case, sprinkle with grated nutmeg and bake in a warm oven till set (335° F., Gas 3).