Cheese Flan

    1 hour 45 minutes

    Served with a green salad, this would make a lovely centrepiece for a vegetarian meal.

    Be the first to make this!

    Serves: 4 

    • For the Pastry Case
    • 1 1/2 cups plain flour
    • Pinch of salt
    • Pinch of mustard powder
    • 90 g butter
    • 1/3 cup finely grated mature Cheddar cheese
    • 1 egg yolk
    • About 1 tablespoon cold water
    • For the Filling
    • 30 g butter
    • 1/4 cup plain flour
    • 2/3 cup milk
    • 1 1/2 cups finely grated mature Cheddar cheese
    • 2 egg yolks
    • 3 tablespoons thick cream
    • Freshly ground black pepper
    • For the Topping
    • 3 egg whites
    • Pinch of salt
    • Pinch of cayenne pepper
    • 1/4 cup finely grated mature Cheddar cheese
    • 1 tablespoon fine soft brown breadcrumbs

    Preparation:30min  ›  Cook:1hour15min  ›  Ready in:1hour45min 

    1. To make the pastry case, sift the flour, salt and mustard into a bowl and rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Mix in the cheese and then gradually mix in the egg yolk and water to form a stiff dough. Knead the dough on a lightly floured surface until smooth, then roll it out and line a 23 cm flan tin. Trim the edge and prick well all over the base with a fork. Refrigerate for 30 minutes.
    2. Meanwhile, heat the oven to 220°C. Line the pastry case with crumpled greaseproof paper, fill with baking beans and bake blind for 10 minutes. Remove the paper and baking beans and bake in the centre of the oven for 10–15 minutes more, or until lightly browned.
    3. When the pastry case has been cooking for about 15 minutes, start to make the filling. Melt the butter in a saucepan, stir in the flour and cook over low heat for 1 minute. Gradually stir in the milk and bring to the boil, stirring continuously until the sauce becomes very thick. Add the finely grated Cheddar cheese and stir over medium heat until the cheese melts and the mixture becomes smooth, but take care not to overheat. Remove the pan from the heat, beat in the egg yolks, one at a time, then stir in the cream. Season well with pepper.
    4. Remove the pastry case from the oven and fill it with the cheese sauce. Whisk the egg whites for the topping with salt and cayenne pepper until very stiff. Quickly spoon the mixture over the cheese filling to cover it completely. Sprinkle the top first with cheese, then with breadcrumbs, and return the flan to the oven. Bake for 15 minutes, or until golden brown on top. Serve hot, with a green salad.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)