This long-standing staple dates back to 14th century France and we have loved it here since, well, as long as I can remember.
- 1 x 24cm x 4cm baked blind pastry shell, brushed with beaten egg and re cooked
- 2 tbsp oil
- 3 medium onions, very finely chopped
- 225g thinly cooked ham, cut into small pieces
- 200g Cheddar cheese, roughly grated
- 4 medium eggs
- 2 medium egg yolks
- 2 tsp cornflour
- 100mls milk, boiled and cooled for 10 minutes
- 1 x 300g can tomato soup, warmed
- pinch or two grated nutmeg
- salt and freshly ground black pepper
- Pre-heat the oven to 180°C, Gas 4.
- Heat the oil and add the onions and cook for 10 minutes.
- Spread over the base of the flan, then top with ham and grated cheese.
- Beat the eggs and egg yolks, then pour over the milk and tomato soup.
- Season with salt, pepper and nutmeg.
- Pour over the cheese, ham and onions but only half fill.
- Place the flan on a baking tray then place in the oven, fill up the flan to the top now its placed in the oven. This way, you do not get any spillage.
- Bake for 25-30 minutes, do not soufflé.
- Cool, slightly before trying to cut.