Name: Making Flan cases
Ingredients: Spill in the beans.; Butter a 7-8 inch flan tin with a loose bottom.; Cook it a further ten minutes until the bottom is no longer soggy. It is now ready to be filled with a quiche mixture, apples or whatever you like and cooked in the normal way.; Line the flan case with a round piece of greaseproof paper.; Roll out the pastry to 1/8" to ¼" thickness.; Line the flan tin with pastry lifted into place on the rolling pin. Trim the edges with a generous hand as the pastry does shrink.; Prick the bottom all over with a fork.

Preparation info

Difficulty
Easy

Appears in

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.

Method

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Making Flan cases

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