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.
Not exact matches
To make the crust: Grease and flour a 28 cm (11
inch) Obstboden,
flan, or tart pan and set aside.
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.
Trace three 20 cm (8
inch) circles on to the paper (I used the base of a loose - bottom
flan dish as a template).
To make a large
flan, prepare caramel as directed above and pour into an 8 -
inch round cake pan.
Rachel Harrison,
Flan Chino El Mandarin, 2014, mixed media, 25 1/4 x 21 1/2 x 6
inches.