CLASSIC FLAN RECIPE RECIPES

Steps:

• Preheat oven to 350°F. In a large skillet over medium-high heat, brown the Italian sausage until cooked through, about 10 minutes. Add in the onion and garlic, and cook until just tender and translucent, about 3 minutes. Make sure to scrape up the browned bits on the bottom of the pan.
• In a large mixing bowl, stir together the Italian sausage mixture, cooked pasta and pasta sauce until well combined.
• Layer half of the pasta mixture into the bottom of a 9x13-inch baking dish and top with half of the mozzarella cheese and half of the Parmesan cheese. Spoon the remaining pasta mixture into the dish to form a second layer.
• Top with remaining mozzarella and Parmesan cheeses. This double-decker layering approach means there will be plenty of cheesy flavor throughout the whole dish.
• Bake in preheated oven for 15-20 minutes, or until the cheese is brown and bubbly. Remove from oven and let rest for 10 minutes before serving. Garnish with fresh parsley, if desired.

Steps:

• For the pastry case, sift the flour and salt into a food processor, add the butter and lard, then whizz briefly until the mixture resembles fine breadcrumbs. Add 1½-2 tbsp cold water and whizz again, very briefly, using the pulse button, until the mixture starts to form clumps (only add more water if it looks too dry), then turn out onto a lightly floured surface and knead briefly until smooth. Roll out and use to line a 23cm x 3.5cm deep loose-bottomed flan tin. Prick the base here and there with a fork, then chill for 20 minutes (see food team’s tip).
• Put a baking sheet into the oven and preheat it to 200°C/fan180°C/gas 6. Line the pastry case with a crumpled sheet of baking paper and a layer of baking beans/uncooked rice. (See our how to bake blind video below.) Put the case onto the hot baking sheet and bake for 15-20 minutes until the pastry edges are biscuit-coloured. Remove the baking paper and beans/rice, then return it to the oven for 5-6 minutes or until the base of the case is golden brown. Remove and lower the oven temperature to 170°C/fan150°C/gas 3½.
• Put the breadcrumbs in a large mixing bowl. Stand the tin of golden syrup in a pan of hot water to warm through and become runny, but don’t let it get too hot. Weigh out the required amount into a saucepan and stir in the lemon zest and lemon juice, followed by the beaten eggs and cream. Drizzle the warm syrup mixture over the breadcrumbs and allow it to sink in, giving a very gentle stir, if necessary, to incorporate all the breadcrumbs (overmixing will give you a dense, chewy filling). Set to one side for 5 minutes to allow the crumbs to swell slightly.
• Pour the mixture into the pastry case and evenly distribute the breadcrumbs through the syrupy mixture. Bake for 45-50 minutes, turning the tin now and then so it cooks evenly, until the filling is just set and golden brown around the edges. Leave to cool in the tin for 15 minutes, then transfer to a serving plate and serve, cut into thin wedges, with some extra thick double cream or ice cream.