Cheese Flan – Old School Dinner Recipe

Do you remember that mouth-watering cheese flan from your school dinner days? Stepping into the noisy, bustling canteen, trays clattering and friends chatting loudly. Everyone's eyes lighting up at the sight and smell of freshly baked cheese flan.

Golden pastry edges, rich, cheesy filling, and the excitement of heading back up for seconds if lucky!

This old school canteen recipe captures those comforting flavours perfectly, bringing back memories of 1980s school dinners.

Enjoy this easy cheese flan warm with crispy chips and beans for that true nostalgic experience, or for those watching the waistline, chilled alongside a crisp salad for a lighter but equally delicious treat!

📖 Step by Step Recipe

Ingredients in Depth

Discover what goes into this delicious homemade cheese flan to create the ultimate comfort food.

• Shortcrust Pastry – For convenience, use a ready-made 500g pastry block. Homemade pastry is also wonderful if you have time!
• Cheddar Cheese – Medium to mature cheddar provides robust flavour. Freshly grated cheese melts better, giving a creamy, rich filling.
• Whole Milk – Using whole milk creates a silky filling. For added richness, you can substitute single cream.
• Eggs – Eggs bind and set the filling. Using fresh, free-range eggs gives the best flavour and texture.
• English Mustard (optional) – A small amount enhances the flavour without overpowering. Adjust to taste or omit completely.
• Salt and Pepper – Essential for seasoning the filling. Adjust according to your preference.
• Butter or Oil – Grease the flan tin generously to ensure easy removal.
• Flour – Prevents the pastry from sticking while rolling it out.

Equipment

Ensure success with this crowd-pleaser flan recipe by using the right kitchen essentials.

• Flan Tin (31 x 21 cm) – Perfect size for the right pastry-to-filling ratio.
• Parchment Paper – Essential for blind baking to prevent pastry sticking.
• Baking Beans – Ceramic baking beans are ideal; uncooked rice works as an alternative.
• Mixing Bowl & Whisk – For thoroughly mixing your filling.
• Grater – Freshly grated cheese melts best and gives an optimal flavour.

Tips

Follow these handy tips to ensure your cheese flan turns out perfect every time, just like the school dinner classic you remember.

• Roll the Pastry – Keep the pastry out of the fridge for at least 15 minutes before rolling to make it easier to roll and prevent shrinkage.
• Blind Bake – Don’t skip blind baking the pastry. This prevents a soggy bottom and ensures your pastry remains crisp.
• Filling Consistency – Ensure eggs and milk are thoroughly whisked for a smooth and even filling.
• Cheese Topping – Reserve some cheese to sprinkle on top. It creates a deliciously golden finish.

Serving Suggestions

Serve warm for a comforting meal, alongside crispy chips and baked beans to evoke those nostalgic school dinner memories.

Alternatively, enjoy it cold as part of a picnic spread or paired with a fresh salad for a lighter summer meal option.

Storage

Refrigerator: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Serve cold or reheat.

Freezer: Freeze baked cheese flan slices wrapped individually or in airtight containers for up to 1 month. Defrost overnight in the fridge before serving cold or reheating in the oven until warmed through.

Reheat

Microwave: For a quick reheating method, place a slice on a microwave-safe plate and heat on medium-high for about 2 minutes until warmed through.

Oven: Reheat in a preheated oven at 180°C for 10-15 minutes until heated thoroughly and the pastry is crisp.

Enjoy revisiting this delicious, nostalgic cheese flan recipe that's just as tasty today as it was in your school days!

More Old School Recipes