| COOKING
METHODS
(9 of 9) |
Hospitality
and Catering |
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| The most famous savoury flan is that of the Quiche Lorraine, a cheese, bacon and onion flan which is served hot or cold as a snack, luncheon or buffet savoury, individual or multi-portioned. |
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| A good short paste is used to line a flan ring, the paste should be thin, the lightly cooked sweated onion is spread over the base and small ham or bacon pieces placed over with grated cheese. |
| A savoury strained egg custard is poured over and the flan cooked in a medium oven approx. 180 -185°C (340-350°F) until the custard is set and of a light brown colour. |
| If the oven is too hot the custard will boil and the displaced water content will soak the base of the flan, producing a wet and unpalatable waxy pastry. |
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| Types of Flans made with sweet short paste |
| Apple Flan |
Alsacienne Flan |
Manchester Flan |
| Normandy Flan |
Cherry Flan |
Lemon Meringue Flan |
| Apricot Flan |
Jeanette Flan |
Pear Flan Bordalou |
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