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Cheese Flan – Old School Dinner Style Recipe

Cheese Flan - Old School Dinner Style Recipe
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★★★★★

4.9 from 7 reviews

This classic Cheese Flan recipe delivers a rich, savory custard filled with mature cheddar, nestled in a buttery shortcrust pastry crust. Perfect as a comforting lunch or dinner, this old-school dish brings nostalgic flavors with an optional hint of English mustard for a subtle tang. Serve it warm with chips and beans for a true taste of school lunch memories or alongside a fresh salad for a lighter option.

Ingredients

Scale

Pastry

  • 1 teaspoon Butter or oil (for greasing tray)
  • Sprinkle plain flour (for rolling pastry)
  • 500 g Shortcrust Pastry (block)

Filling

  • 400 g Cheddar Cheese (medium or mature, grated)
  • 230 ml Whole Milk
  • 5 Eggs
  • 1–2 teaspoon English Mustard (optional for extra flavour)
  • Salt and Pepper (to taste)

Instructions

  1. Preheat Oven: Set your oven to 190°C fan / 210°C conventional / Gas 7 / 415℉ and gather all ingredients on your work surface.
  2. Prepare Tin: Grease a 31 x 21 cm flan tin with 1 teaspoon of butter or oil to prevent sticking.
  3. Roll Out Pastry: Lightly dust a clean, dry surface with plain flour. Roll out the 500 g block of shortcrust pastry until large enough to line the tin with an overhang to accommodate shrinkage during baking.
  4. Line Tin: Gently press the rolled pastry into the tin edges. Do not trim the edges yet to allow for adjustment after baking.
  5. Blind Bake: Place crumpled parchment paper over the pastry and fill with baking beans or uncooked rice. Bake in the preheated oven for 15 minutes to set the base.
  6. Prepare Filling: While the pastry bakes, whisk 5 eggs with 230 ml whole milk in a mixing bowl. Season with salt and pepper. Optionally, stir in 1-2 teaspoons of English mustard for additional flavor.
  7. Add Cheese to Filling: Grate 400 g of cheddar cheese and mix half into the egg and milk mixture. Reserve the rest for topping.
  8. Remove Blind Baking Materials: Carefully lift out the hot parchment paper and baking beans from the pastry shell after 15 minutes. Remove and set aside safely.
  9. Trim Pastry Edges: While warm, trim the edges with a sharp knife to neaten the pastry case.
  10. Assemble Flan: Pour the cheese and egg mixture into the prepared pastry shell. Evenly sprinkle the remaining grated cheese over the top.
  11. Bake Flan: Return the flan to the oven and bake for 25-30 minutes until the filling is set and the cheese topping is golden and bubbling.
  12. Serve: Let the flan cool slightly, then slice and serve warm. Traditional accompaniments include chips and beans or a fresh salad for a lighter meal.

Notes

  • Use medium or mature cheddar for best flavor and melting quality.
  • English mustard is optional but adds a subtle tang that balances the richness.
  • Blind baking prevents the pastry from becoming soggy after adding the wet filling.
  • Ensure pastry edges are trimmed while warm to avoid tearing or cracking.
  • The flan is best served warm but can be enjoyed at room temperature.
  • Substitute whole milk with semi-skimmed for a lighter version.
  • Leftovers can be refrigerated for up to 2 days and gently reheated.

Nutrition

Keywords: cheese flan, cheddar flan, old school dinner, shortcrust pastry, savory flan, British comfort food, cheese custard pie

Find it online: https://yumwithmia.com/cheese-flan-old-school-dinner-style-recipe/