Preparation info

    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About

This is for savoury flans or sweet flans such as apple that don’t need a very rich, short, sweet pastry.

Have some dried beans or spaghetti shells that you always use for flans. Keep them in a specific place and then the whole performance becomes miraculously easy. Throw them out every so often and start with fresh ones, as they develop a strong smell of burned flour which could transmit itself to the flan.