MasterClass KCMCHB84 Sponge Flan Tin with Loose Base and PFOA Non Stick, Heavy Duty Carbon Steel, 20 cm, Grey

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Silicone disperses heat evenly during cooking, helping to ensure you get a uniform, all over bake. Micro-perforations also allow unwanted moisture to escape. This all means that silicone bakeware can help ensure you don’t end up with crisp crusts but soggy bottoms! If you wanted to make this parve (dairy free) you can also substitute non-dairy ‘cream cheese’ and it works perfectly well. You can get really creative with your homemade tarts, flans and quiches. You can perfect your own quiche Lorraine recipe, or you can venture out into ricotta and leak quiche, or even ham, pineapple and cheddar. Bake the cake mixture in a regular 8 inch cake tin. When it is cold, use a small plate as a template to cut a circle out of the top. Excavate this to a depth of about 1.5 cm (¾ inch), being very careful not to break through the edge. Then fill and serve as per the recipe. This is essentially a flan, although of course you will be shortchanged on the cake part slightly! Excellent heat distribution with no hot spots means your flan will be evenly cooked, and the generously sized handles with sure-grip silicone inserts will make getting it in and out of the oven a doddle

Bake the cake mixture as two 8-inch sandwich cakes, and fill and top them with the jam, chilled cheesecake filling and strawberries. Also not a flan as such, but the same combination of flavours and textures. I was really pleased with this delectable strawberry cheesecake flan. It’s easy to make, can be prepared in advance, looks gorgeous, and tastes amazing! What more do you want from a recipe?! Another popular flan filling is a combination of cream or custard with fruit. The space in the flan case is first filled with whipped cream, creme patisserie (sometimes called confectioners custard), mousse, whipped custard or something similar. Then sliced or whole fruits are arranged on top. They can be covered with a sweet glaze, or just left plain.Beautiful and summery, you seriously have to give this delicious strawberry sponge flan a go. You won’t regret it. More recipes you’ll love On top of the perfect pastry, a glorious glaze and celebrated caramel custard, the best bit of tarts, flans and quiches is their customisability. Lush, ripe strawberries are all piled into a sponge flan case and topped with simple jelly to hold it all together. It’s vibrant, sweet, fresh and incredibly light. Make a pastry or crumb crust, and use this to hold the creamy cheesecake filling and strawberries. This is more like a pie than a flan, but still good! Since Shavuot is almost here, I already had cheesecake on the brain, so I decided to make a sweetened cream cheese filling. I had a punnet of ripe and juicy strawberries just crying out to go on top.

If you’re a true strawberry lover, you’ll love this Strawberry Almond Tartor Strawberry Crumb Cake, and this Homemade Strawberry Milk too. The word ‘flan’ apparently comes from the Latin for ‘flat cake’, which I suppose could be used to describe either of these confections! Strawberry cheesecake flan Pastry is the foundation of a good tart or quiche, and at Lakeland you’ll find everything you need to master perfect pastry at home.

The rolled edges found on most bakeware introduce a difficult-to-dry space underneath the rim, and the edges themselves can be difficult to coat. We decided to leave the edges of out bakeware unrolled, removing the risk of water traps and uncoated carbon steel edges that might rust – making them completely dishwasher safe. For this reason, I recommend filling the sponge cake flan case in advance of when you plan to serve your flan – even the night before is fine – and then chilling it in the fridge. You can add the strawberries and decorations and chill the whole thing, all ready to go. Alternatively, leave off the berries and decorations and add them just before serving. Last minute dessert Once the fruit and jelly have been added, it’s best to eat this within a day or two as the longer it sits the more moisture will soak into the sponge. If you don’t have a flan tin, it’s still possible to make a version of this delicious dessert. You have a number of options. I doubt you would have enough left to freeze anyway. Since this is so light, you can serve up largish portions of this and still feel like it was a light dessert. I get anywhere between 6-8 serves from mine.