| PROCESSING
METHODS
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Hospitality
and Catering |
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| A flan is a mould of pastry usually formed inside a ‘flan ring’. |
| The paste is pinned, lifted onto the rolling pin and gently placed over the flan ring, the edges are lifted inside the ring and moulded to the shape, ensuring the paste is formed into the corners of the flan ring shape. |
| When pressed into place the excess is trimmed away and with floured fingers the sides is thumbed up to form a pointed ridge. |
| The top edge of the flan ring should be visible, so that when the paste is cooked it shrinks away slightly from the flan ring edge, aiding the removal of the ring when cool. |
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