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Surgelé

Flan Classical

Our pastry chefs based in Normandy created this classical flan recipe : a flan rich in eggs and whole milk with a touch of cream, with a good taste of vanilla and a melt-in-mouth texture. Raw flan, to bake, frozen, on a pure butter pie crust basis. Traditional and historical french product. Sold in aluminium mold, ready to bake. Cooking instructions : without defrosting, bake the flan in its mold. Cooking in a forced-air oven : 1h at 175°c, in a classical oven : 1h30 at 195°c. Cooling : 2h30 in room temperature, and then unmould the flan and put it 3h in a fridge at 0/+4°C.

CODE DIAMETER WEIGHT COOKING UNITS PER CARTON
S7384
76483
D271
BANDE
2000g
700g
RAW
RAW
8
15

Our sales team is at your disposal to cater for any special dietary requests, changes to the recipe or sizing of a product, or the removal of taste or fragrance.

Our commitments

pur beurre
farine française
fabrication française
sans conservateur
sans huile de palme
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