110g butter (soft)
1 medium egg
1 tbsp cold water
25g caster sugar


3 large eggs
100g golden caster sugar
200ml single cream
200ml whole milk
1 vanilla pod, seeds scraped out or 2 tsp of natural vanilla extract
fresh grated nutmeg


A little extra mix for dusting

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For the pastry:

1. Place half the weighed mix into a bowl with the butter, egg and water and mix to a smooth paste with a fork. Work in the remaining white mix and caster sugar, first with a fork and then by hand and bring together to make a ball.

2. Knead on a work surface lightly dusted with a little more Glutafin Gluten Free Select Multipurpose White Mix for 1 minute. Place in cling film or greaseproof paper and chill for 30 minutes.

3. Roll out pastry to fit a 20cm flan dish or muffin tin. Put dish onto a baking sheet and chill for 10 minutes. Line the pastry with baking parchment and fill with baking beans. Bake at 190°C/170°CFan/GasMark5 for 10 minutes, then remove beans and paper. Bake for another 10 minutes until golden over. Alternatively, cut pastry in large discs with a cutter to fill muffin 12 x muffin tin. Gently press the discs into the muffin holes, place in a paper bun case and add some baking beans, cook as above.


For the filling:

1. Turn oven down to 150ºC/130ºCfan/Gas2.

2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk, vanilla pod and seeds into a saucepan and bring to the boil.

3. Pour onto the eggs, whisking as you go. Sieve into a jug to remove the vanilla pod.

4. Put the baking sheet with the flan dish or muffin tin onto the pulled-out oven rack, then pour in the custard, right to the top. You may not need every last drop. 

5. Grate over a nice layer of nutmeg, then slide gently back into the oven and bake for 1 hr for the flan, approximately 30 minutes for the egg custard in the muffin tins. When it’s ready, the tart/s should be set and pale golden on the top, and have just the merest tremor in the centre when you jiggle the tray. Cool completely, then serve in slices.

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