Flan tin

[Susanwusan]

I'm looking for a flan tin that has a loose bottom and straight sides and with a decent depth indent.  Why is it so hard to find one??

[Anna N]

10 hours ago, Susanwusan said:

I'm looking for a flan tin that has a loose bottom and straight sides and with a decent depth indent.  Why is it so hard to find one??

Sounds like you might mean a springform pan?

[MokaPot]

Yeah, sounds like a springform pan. I've made a few flans and seems like they'd leak from a springform without foil or something to hold it in.

[Susanwusan]

Not springform, but loose-bottomed so that you can push it out, and the dip is deep enough to hold a nice amount of fruit and the like.  Fluted ones are readily available but I don't like to spend time cleaning each individual "flute" and wanted one with plain side.  I've had to get a fluted one that I'll try out before getting a second one.

[weinoo]

2 hours ago, Susanwusan said:

Not springform, but loose-bottomed so that you can push it out, and the dip is deep enough to hold a nice amount of fruit and the like.  Fluted ones are readily available but I don't like to spend time cleaning each individual "flute" and wanted one with plain side.  I've had to get a fluted one that I'll try out before getting a second one.

 

Not springform. They may have the rings you are looking for here, and maybe you can simply use the bottom part of one of your fluted tart pans...

 

https://www.nycake.com/products-search?qs=tart

Edited March 25, 2021 by weinoo (log)

[weinoo]

And check out something like this:

 

https://debuyer-usa.com/collections/rings-frames/products/round-cake-expandable-frame

 

and of course, this place:

 

https://www.edehillerin.fr/en/tart/1820-2587-cercle-a-tarte-inox-082020100.html#/196-choix_diametre_cm-10

Edited March 25, 2021 by weinoo (log)

[curls]

WebRestaurant has some cake tins with removable bottoms.

https://www.webstaurantstore.com/bakers-mark-9-x-2-aluminum-cheesecake-pan-with-removable-bottom/176RCPAN92A.html
 

I would also recommend checking with JB Prince.

https://www.jbprince.com

Edited March 25, 2021 by curls (log)

[Anna N]

5 hours ago, Susanwusan said:

Not springform, but loose-bottomed so that you can push it out, and the dip is deep enough to hold a nice amount of fruit and the like.  Fluted ones are readily available but I don't like to spend time cleaning each individual "flute" and wanted one with plain side.  I've had to get a fluted one that I'll try out before getting a second one.

Obviously a misunderstanding of “straight sides”. 

[lemniscate]

It sounds like you are describing a cheesecake pan.  Those have removable bottoms, are smooth sided and come in varying depths.  Amazon has many varieties.

[kayb]

Look for "push pan" on Amazon.

 

[blue_dolphin]

8 hours ago, Susanwusan said:

Not springform, but loose-bottomed so that you can push it out, and the dip is deep enough to hold a nice amount of fruit and the like.

 

The combination of loose bottom and a deep indent seems like a recipe for leakage.

[Susanwusan]

I was looking for a cheaper version of this Judge JB47 Non-Stick Round 8" Flan Tin or Sandwich Tin with Loose Base, Dishwasher Safe 20cm x 4 cm - 5 Year Guarantee: Amazon.co.uk: Kitchen & Home . My understanding was that you can put the flat bit in the ring, then the other bit in it.  I gave up and got the standard type of flan tin, CHG Fruit flan form 28cm in anthracite, Stainless Steel, 28 x 28 x 3 cm: Amazon.co.uk: Kitchen & Home .  This would have done but I saw it too late MasterClass KCMCHB84 Sponge Flan Tin with Loose Base and PFOA Free Non Stick, Heavy Duty Carbon Steel, 20 cm, Grey: Amazon.co.uk: Kitchen & Home

[gfron1]

I've been using a 10x3" silicone pan off Amazon because I like my flans huge!. I've had no issues releasing. My caramel is fine. And never a leak. Just have to use a baking sheet to give it a firm bottom and for flipping over.

[AlaMoi]

methinks some confusion maybe coming from "flan"

 

there's the custard type flan desert

and

there's the (single) layer cake with perimeter ridges "fruit tart" type thing.

 

same name, seriously different dishes.....

[Anna N]

3 minutes ago, AlaMoi said:

methinks some confusion maybe coming from "flan"

 

there's the custard type flan desert

and

there's the (single) layer cake with perimeter ridges "fruit tart" type thing.

 

same name, seriously different dishes.....

Indeed!  But re-reading the OP‘s posts I think we’re talking the fruit kind. I’m still puzzling over the straight sides. 

[Susanwusan]

My flan is the sponge base with a layer of fruit placed in the indent and a jelly layer over that with cream piped on as decoration.  Sometimes I apply a thin layer of custard before the fruit. This is a readymade version Baker Street Large Sponge Flan Case, 200 g: Amazon.co.uk: Grocery

[AlaMoi]

'the fruit kind' - yup.  the "deep indent" pointed me in that direction

 

I have a fixed bottom aka "one piece" pan - which has the scalloped sides. 

it's a non-stick; cleaning the scallops isn't a serious problem here - but I only use it now&then.

 

the straight side thing is also not unusual, at least in my experience. 

a quick visit to your local Konditorei will demonstrate a raft of edge / side treatments - straight, fluted, tapered, shells . . . .

[lemniscate]

This has turned into an interesting thread to me for linguistic reasons.  (the old joke of separated by a common language)

 

flan ≠ flan,  in Europe I have gathered.

Flan in UK must mean a thin sponge cake layered with fruit and custard toppings.  Using a tart or quiche removable bottom pan. (OP doesn't want a springform version).

 

Flan across the Channel, in the US and Latin America is a baked custard with caramel topping that is made to be inverted at serving.  Lots of special pans for this flan prep.

 

So a flan in UK would require a tart pan, quiche pan, cake pan or "sandwich tin"(??) with removable bottom (NOT springform I guess)(I've been searching the Amazon UK site with glee).

 

In the US, the pan the OP might look at would be a cheesecake pan.  I have always made cheesecake in springform, so I wasn't aware there were "cheesecake pans".

Amazon US has this version (eG-friendly Amazon.com link) which looks like a plain sided, deeper, removable bottom cheesecake/cake/flan/quiche/tart/etc (whatever the heck you want to call it) pan.

 

I guess the trick is knowing the terms to search for?  Maybe?  This is a cheesecake pan on Amazon UK (eG-friendly Amazon.com link), but I still don't know if it is what OP is looking for .

 

Edited March 28, 2021 by lemniscate (log)

[AlaMoi]

if you search on "German flan" - you'll see kabillions of flat cakes with raised edges.

if you google "custard flan" - you'll see kabillions of custard lumps.

 

you may find blogger who insists on terms like 'desert flan' - and you'll find another blogger using the same term but for 'the other dish'

 

every expert has a different definition.

[Susanwusan]

And a flan parisien or patissiere is an egg custard in a pastry shell.