Flans

Guide to biscuit crust flan case quantities
dry binding
diameter ingredients ingredients sugar servings

7" (18cm) 6oz (175g) 3oz ( 75g) 1oz (25g) 4 - 6

8" (20cm) 8oz (200g) 4oz (125g) 1.5oz (40g) 6 - 8

9" (23cm) 12oz (350g) 6oz (175g) 2oz (50g) 8 - 10

10" (25cm) 1lb (450g) 8oz (225g) 2.5oz (65g) 10 - 12


Bases - these can be made from

Pastry - shortcrust, sweet shortcrust, rich shortcrust, almond, vanilla.

Cake - Victoria sandwich, all in 1, fatless, firm meringue.

Biscuits - digestives, gingernuts, gingersnaps, shortbread, crispbread.

Cereal - cornflakes, puffed rice, rolled oats, muesli (minus fruit and nuts), bran flakes, pressed wheat biscuits.

Beware of using sugar coated biscuits, reduce the amount sweeting used by about half.

Beware of using shortbread/shortcake biscuits, reduce the amount of butter used by about a third.

Butter gives a better texture and taste than margarine. If using margarine reduce the amount of liquid.

Broken biscuits and economy biscuits are perfect for flan bases, as long as they are edible and not damp or soggy.

Stale or soft cereal van be used, they will crispen up when the base is cold.

Liquids - melted butter, golden syrup, honey, black treacle.

Use 1 third butter to 2 thirds sweetening liquid.

Flavourings - chopped dried fruits, chopped dried nuts, cocoa powder, cinnamon, ginger, mixed spice, nutmeg, dessicated coconut, ground almonds, finely grated citrus peel, dried or freshly chopped herbs (parsley, basil, sage, chives, mint), grated cheese.

Chocolate should be 70% cocoa solids and not the cake covering variety, make sure when melting that the bowl does not touch the water.


Cooking

Pastry flans take about 10 - 12 minutes to bake blind.

Sponges take about 20 minutes to bake.

Merringues - dependant on the recipe - 30 minutes to 2 hours.

Biscuit base - about 10- 12 minutes.


Refrigeration

All types will need to bge kept in the fridge.

For biscuit bases the time to refrigerate properly is at least 5 hours for the crispiest results.


Fillings

Savoury - fresh, frozen or tinned vegetables, flaked fish, diced or thinly sliced meat, grated or sliced cheese, sliced eggs, whipped cream, creme fraiche, curd, cottage or cream cheese, savoury sauces, savoury jellies, mayonnaise, herbs nuts.

Sweet - fresh frozen and tinned fruit, whipped cream, creme fraiche, evaporated milk, curd, cottage or cream cheese, thick custard, sweet sauces, jellies, nuts, angelica, glace cherries.


Storing - before filling

Pastry - the crust can be made and frozen covered cooked or raw for a month but if it has been baked previously it is best to re-heat it in the oven before filling for a crispier base. Storing covered in the fridge is ideal.

Sponge - can be either covered and then frozen or stored in the fridge. Or in a an airtight container well wrapped.

Meringue - best stored covered in the fridge or covered in an air tight tin.

Biscuit - In the freezer well covered in a foil wrapper, it will keep for about 6 months. In an airtight tin well wrapped for a couple of days, but will be a bit softer.

Cereal - Best stored in the fridge well covered for a couple of days, but no longer as it will soften.


Storing - after filling

Best kept well wrapped in the fridge for 24 hours, after that the filling will make the base exceedingly soggy. Avoid freezing as they retain the moisture on defrosting.