Trace three 20 cm (8 inch) circles on to the paper (I used the base of a loose -
bottom flan dish as a template).
Pour the crumbs in to a 20 cm (8 inch) loose
bottom flan tin or lined springform cake tin and press until the crumbs evenly cover the base and 2 cm up the side of the tin to create an edge.
Not exact matches
I loved how this dessert came out when I used individual tart pans with removable
bottoms, but it also works using an 8 - inch
flan tin or springform pan.
I guess I was imagining more of a «burnt» sugar taste like at the
bottom of a
flan.
Lightly grease the
bottom of your
flan tin with a wipe of coconut oil.
Do not mix,
flan batter will sink to
bottom of pan on its own.
Bottom heat and fan cooking can be used in tandem to create the perfect
flan or pizza while steam injected during a cooking cycle can help retain moisture while baking or roasting meat.