| PROCESSING
METHODS
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Hospitality
and Catering |
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| The pointed ridge is crimped with the fingers or with the aid of a crimping tweezers, to produce a decorative top edge. |
| The paste should not be too thin otherwise the flan case will collapse once filled and spoil the finish. |
| Certain flans are baked ‘Blind’, this means to line the flan ring and edge, lift the flan onto the baking tray, dock the base of the paste with a fork, place a paper cartouche, which is 3 cm larger than the flan ring size, into the flan and fill with baking beans. |
| The flan is cooked until set but without colour, the cartouche and beans are removed, the semi cook flan is washed with egg and returned to the oven to colour and finish cooking. |
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