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for the filling

1. Put all the dry pastry ingredients into a bowl and mix to a paste with the egg and enough milk to make a fairly firm dough.

2. Roll out and line a flan tin. Bake blind until the case is completely cooked. (see below)

3. Allow the case to cool, fill with jam or jam and stewed fruit and cover with the stiffly beaten egg whites whisked together with the sugar.

4. Put in the oven at 180°C, 350°F, mark 4 to set and lightly brown the meringue.

to make the flan case

1. Line the flan ring with pastry and prick the bottom several times with a fork.

2. Cut a circle of greaseproof paper large enough to cover the base and sides.

3. Fill the tin with heavy dried beans, peas or rice, this allows the pastry to cook without losing its shape.

4. Bake for 10 - 15 minutes at 200°c (400°f) gas mark 6 untill the pastry has set.

5. Remove beans, return to oven for 3 - 4 minutes to dry out.

6. Brush the bottom of the flan with egg yolk and allow to dry to prevent the filling from later sinking into the pastry and making it soggy.

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more information

See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.