Hi Honeyz. Just a little whippersnapper then. Us 50's children really went through it, LOL. I am glad you have fond memories of this from your childhood
I remember this from my school days.. served warm.. I loved it.. I loved all my school dinners except liver and bacon which was like an old boot in gravy! I’m nearly 60 so school meals were all cooked in the kitchen then weren’t they! Happy New Yesr Geoff x
@@cozicoops 50s and 60s for us , our school dinners were cooked in a central kitchen and then sent out by van in semi heated containers to all the regions school, and cottage hospitals. So semi cold mashed or bashed blue lumpy potato.. liver oninion was good, anything with gravy to help soften the concrete like said potato .. then no chips .. not till rebuilt school and self contained kitchen , obligatory fish in white sauce on Fridays, changed to fish and aweful oven chips.. all in all food was OK and for many their only warm-ish meal . My aunt was a cook for council before going to local hospital.. years later she told us that Cheese eggs etc all were from government stock ..flan same recipe hospital and school included powdered eggs, powdered and tinned government sharp cheddar.. As they were using up the stockpiles of stored .. I had opertunity in about 1970 to work in A hanger that was full of stock piled sugar, powdered cheese,egg, tomar (marge) flour corned beef canned ham, chicken etc. Other hangers had jerry cans of paraffin, and cooking oils etc..
I enjoy those very much for a quick and easy brunch ! a favorite of mine in the spring is to make it with mushrooms of all sorts or chives or even spring onions. then a salad on the side... your dish looks so good. Sun dried tomatoes added in would almost make me forget it is cold out I would be such a versatile canvas for a great meal or snack hot or room temperature Thank you Geoff.
Having grown up near Cheddar I've loved cheese in all forms all my life 😀 I remember this from junior school and it was always a favourite-. It was also one of the few things with onion that I'd eat. Used to hate them. As you say, funny how tastes change Saw this on another channel recently and have been meaning to give it a go. Think it'd be nice with bacon pieces added Thanks for this
Geoff you have done it again. I'm starting to think you are psychic or something because all that I've seen you make since joining your channel, is exactly what I love to eat. Thank you for the recipes. You are a true gent.👍❤ Oh and by the way, I will need your address soon because now all my trousers need letting out and I want to send you the bill for the work of the seamstress. 😂😂😂 Thank you again mate.👍
HI AC BQN. I am glad you are enjoying the recipes. Unfortunately my postman only delivers cheques to me, so your bills would never arrive. Might I suggest you invest in some trouswers with elasticated waists?
I made this last night using only the basic ingredients,ie none of the optional stuff,and it was spot-on.Just like i remember it.I didn't think my school would have used cream and i know it had no onion.Thanks for another great recipe Geoff
A wonderful recipe Geoff. My mind runs rampant with ideas of other items that could take this to another level 🤪 1 would be to add a pinch of ground caraway seeds.....cheese and caraway are a fabulous partnership. Thank you for your sharing your recipe Geoff I will definitely be making this very soon 👌👍🏴🇿🇦 always looking for toasty new recipes 😜
Lovely Flan Geoff. I love them and make them very often too. Today I made a ham quiche with cream and egg filling it was lovely too.Always goes down well hot or cold with a salad. Will try your recipe too. Thanking you Geoff for another great recipe. Blessings Pat
Thanks for the video. Overcoming your dislike for cooked cheese is good news. A door has been opened and you walked through and now many new delicious choices abound. 😁
I have come to the conclusion that something affects the sense of taste as we age. I have found in the last couple of years that I can enjoy cooked cheese. I can also eat celery which I used to dislike intensely. The one thing I haven't mastered, and probably never will, is coffee. I simply hate the flavour.
@@cjayishere I baked at 180C/160C/350F. I think that is gas mark 4. But it can depend on instructions on the packet of shortcrust pastry, some like to be baked at a higher temp to prevent leakage of butter/fat.
Hi Geoff thank you for your brilliant video although yours looks amazing I was always told that the pastry was made with half butter and half lard (probably more cost effective back then) but definitely going to give this ago,thank you for sharing x
HI Jean. I would probably have used lard and butter if I had made my own pastry. It is unusual for me to use shop bought, but I had it in the freezer. Lard in pastry does give it a more crumbly texture that just butter. In schools I rather think more lard and maybe margarine, rather than butter.
Hello Geoff. Happy New Year to you snd all. Thanks for another great recipe video. I will certainly make one of these. I have made many different flans over the years but never cheese and onion. 👍👍👍
Hi Jamie. Thanks very much. I hope you have a very good year too. Hopefully this year will see things get back to something like normal. For now I am still taking all precautions.
@@mammaof4832 Oh I love the pudding, but since i was catering only for myself I decided on just a last minute mincemeat Christmas cake, which I enjoyed, and will do so for many weeks to come.
Here we would call this a quiche. But I fix something like this but it's a sweet egg custard pie or just the custard. So delicious. Thank you, I think I will fix one this way.
HI Mary. Yes this is very similar to a quiche. Here we would mix all the ingredients into the egg mixture and pour that into the case for a quiche, as opposed to layering the onion and cheese and then pouring the egg over the top.
I never had cheese flan at school either,, I think we went to the same school GOEFF this looks super though 🤣.... I'D LOVE YOU TO MAKE A Suet crust TOPPED BEEF@kidney PIE the we did have at our school they were always baked in like bread tins??? ... I loved it,,,, a great winter supper dish... 🏫🚸❄️👍💫💞
Hio Henrietta. I shall have to think about your suggestion. I have never been a fan of kidneys, except my own to which I am rather attached. I didn't have that at my school either, I dont think.
@@geoffsbakingblog I think with the school one it was the fact it was made in a loaf tin that made it unusual GEOFF.... THE SUET TOP WAS QUITE THICK idont know whether it was steamed like a pudding would be.. but of course the steamer in that case would have to be quite large.... I surpose at school they would do many in great big steamers... Each eight seat table would have one pie and we would dish it out at the table not like now we're they are served.. It so different in the late fifties...more refined and gentle somehow.... Oh goodness here I go again on a nostalgia trip. 🤣🤣🤣Take care GEOFF WE ARE HAVING A HOMEMADE CAULIFLOUR AND CHICK PEA CURRY TONIGHT ITS JUST ABOUT READY 🍛👍
Hi Francine. If I was going to use bacon I would cook it first(but I wouldn't cook it to a crisp since I prefer it chewy), since it won't cook any more in the mixture. I would chop it up too. Though lardons or pancetta would be quicker, just fry them to release the liquid/fat until they are just cooked and toss them in the mixture.
@@geoffsbakingblog Thanks Geoff. I’ll be trying it this week. I’ll make one with bacon (for me) and one for my husband without. He’s on a meat free diet for gout at the moment. 🥲
Hi Marco. That's a shame. However all is not lost, oh no by jimminy! A quick search found that chickpea flour can be used instead of eggs. From rainbowplantlife.com I found: To replace one egg, simply mix 3 tablespoons of chickpea flour with 3 tablespoons of water until you have a thick and creamy mixture. If replacing an extra large egg, use 4 tablespoons of each. Chickpea flour is gluten free. I have, in the past, experimented with making meringues using aquafaba which is the liquid found in a can of chickpeas. That worked well too.
At last, someone using milk. All the ones I've seen use cream. Think cream would have been too expensive to use in the schools. Especially with the size of the trays, and the amount they made.
HI Linda. I think you could do so. But I would certainly line the pan with parchment paper to ensure no sticking. Also I wouldn't use a loose bottomed pan, in case of leakage.
Hi Jane. The purpose of my videos is to show how I make the various bakes. I appreciate that some people have limited attention spans. In those cases my videos are not for them, but if they care to they can see the written recipe by clicking the link below the video.
I’m an 80s child and yes I remember cheese flan very well. Loved it
Hi Honeyz. Just a little whippersnapper then. Us 50's children really went through it, LOL. I am glad you have fond memories of this from your childhood
I remember this from my school days.. served warm.. I loved it.. I loved all my school dinners except liver and bacon which was like an old boot in gravy! I’m nearly 60 so school meals were all cooked in the kitchen then weren’t they! Happy New Yesr Geoff x
Hi Cozicoops. I loved the gravy that came with liver and bacon, though I didn't care for the liver. Happy New Year to you too.
@@cozicoops 50s and 60s for us , our school dinners were cooked in a central kitchen and then sent out by van in semi heated containers to all the regions school, and cottage hospitals.
So semi cold mashed or bashed blue lumpy potato.. liver oninion was good, anything with gravy to help soften the concrete like said potato .. then no chips .. not till rebuilt school and self contained kitchen , obligatory fish in white sauce on Fridays, changed to fish and aweful oven chips.. all in all food was OK and for many their only warm-ish meal .
My aunt was a cook for council before going to local hospital.. years later she told us that Cheese eggs etc all were from government stock ..flan same recipe hospital and school included powdered eggs, powdered and tinned government sharp cheddar.. As they were using up the stockpiles of stored ..
I had opertunity in about 1970 to work in A hanger that was full of stock piled sugar, powdered cheese,egg, tomar (marge) flour corned beef canned ham, chicken etc. Other hangers had jerry cans of paraffin, and cooking oils etc..
I enjoy those very much for a quick and easy brunch ! a favorite of mine in the spring is to make it with mushrooms of all sorts or chives or even spring onions. then a salad on the side... your dish looks so good. Sun dried tomatoes added in would almost make me forget it is cold out I would be such a versatile canvas for a great meal or snack hot or room temperature Thank you Geoff.
Hi Julie-joy. Yes this is so versatile, in terms of what can be added it, or served with it. Very similar to quiche.
Bless you Geoff, I will make one now. I love that you talk in ounces too.
Hi Mari Teabag. I do hope you enjoy it.
@@geoffsbakingblog Thank you, it took me back to another time when things were simpler. It was very tasty.
Cheese flan, chips and peas was my favourite meal at school❤❤❤ Those were the days😊
HI This Sun Child. That would be scrumptious.
Cheese flan chips n beans, sausage pie chips n beans were my junior school favourite dinners
Cheers for that pal👍
HI Olly. You are most welcome.
Having grown up near Cheddar I've loved cheese in all forms all my life 😀 I remember this from junior school and it was always a favourite-. It was also one of the few things with onion that I'd eat. Used to hate them. As you say, funny how tastes change
Saw this on another channel recently and have been meaning to give it a go. Think it'd be nice with bacon pieces added
Thanks for this
HI Graham. I guess being from there you are able to gorge yourself on Cheddar. I think some bacon would be a very nice addition too.
@@geoffsbakingblog 😄😄
Thanks... remember it in my primary school.. .. love it for ever
Hi Dav J. That's good. I am glad it brought back memories.
Geoff you have done it again. I'm starting to think you are psychic or something because all that I've seen you make since joining your channel, is exactly what I love to eat. Thank you for the recipes. You are a true gent.👍❤ Oh and by the way, I will need your address soon because now all my trousers need letting out and I want to send you the bill for the work of the seamstress. 😂😂😂 Thank you again mate.👍
HI AC BQN. I am glad you are enjoying the recipes. Unfortunately my postman only delivers cheques to me, so your bills would never arrive. Might I suggest you invest in some trouswers with elasticated waists?
😂😂😂😂😂 will do mate. Geoff saves the day again.👍👍👍 Cheers
Yum! I will be making this today!👍🏻
HI Burbie. I hope you enjoy it.
I made this last night using only the basic ingredients,ie none of the optional stuff,and it was spot-on.Just like i remember it.I didn't think my school would have used cream and i know it had no onion.Thanks for another great recipe Geoff
Hi Andy. That's great. I am glad you enjoyed it.
@@Dunstire seem to remember, sometimes cheese only and other cheese onion , onion was always hard chewy, so suspect that then it was dried onion..
Thanks for sharing...👏👏👏👋🌹👍 from Portugal
HI Sandra Rute Rodrigues. You are very welcome.
A wonderful recipe Geoff. My mind runs rampant with ideas of other items that could take this to another level 🤪 1 would be to add a pinch of ground caraway seeds.....cheese and caraway are a fabulous partnership.
Thank you for your sharing your recipe Geoff I will definitely be making this very soon 👌👍🏴🇿🇦 always looking for toasty new recipes 😜
HI Heather. Thanks very much. Yes you can add any number of other flavours in to enrich this recpe. I hope you enjoy yours when you make it.
Lovely Flan Geoff. I love them and make them very often too. Today I made a ham quiche with cream and egg filling it was lovely too.Always goes down well hot or cold with a salad. Will try your recipe too. Thanking you Geoff for another great recipe. Blessings Pat
Hi Pat. Thanks very much. I bet your quiche was very good indeed. This easy little flan tasted great as well.
My fave with chips and salad school, late 60’s.
Hi JanTheNan. You were lucky, salad never crossed the threshold of my school in the 50s and early 60s.
@@geoffsbakingblog was tasty I’m glad to say, E2
Thanks for the video. Overcoming your dislike for cooked cheese is good news. A door has been opened and you walked through and now many new delicious choices abound. 😁
I have come to the conclusion that something affects the sense of taste as we age. I have found in the last couple of years that I can enjoy cooked cheese. I can also eat celery which I used to dislike intensely. The one thing I haven't mastered, and probably never will, is coffee. I simply hate the flavour.
Aww Thankyou for fulfilling my request! I’m soo pleased as I like your simplicity too. Thankyou once again & carry on the good work! 👍🏼
HI Cjayishere. You are very welcome.
@@geoffsbakingblog - Can I just ask for the flat, what temperature did you have it on in the oven?
@@cjayishere I baked at 180C/160C/350F. I think that is gas mark 4. But it can depend on instructions on the packet of shortcrust pastry, some like to be baked at a higher temp to prevent leakage of butter/fat.
@@geoffsbakingblog - Thankyou! 🙂
Hi Geoff thank you for your brilliant video although yours looks amazing I was always told that the pastry was made with half butter and half lard (probably more cost effective back then) but definitely going to give this ago,thank you for sharing x
HI Jean. I would probably have used lard and butter if I had made my own pastry. It is unusual for me to use shop bought, but I had it in the freezer. Lard in pastry does give it a more crumbly texture that just butter. In schools I rather think more lard and maybe margarine, rather than butter.
Hello Geoff. Happy New Year to you snd all. Thanks for another great recipe video. I will certainly make one of these. I have made many different flans over the years but never cheese and onion. 👍👍👍
HI Ray. Happy New Year to you too. I hope you enjoy this flan when you make it.
Thanks Geoff. 👍
Thanks for sharing.
Hi Nko Enang. You are welcome.
Very nice recipe! Happy new year!
Hi Alpcns. Thanks very much, Happy New Year to you too.
Thank you for sharing..I miss that cheese pie from the 1970s
HI Bhavna Shukla. You are very welcome.
Good day Geoff. Happy New year 🥰. Hope you have a very good year. I'm the same it's the toasting smell, that puts me off
HI Miss Dream. Happy New Year to you too. I think that hot melted cheese has a much more intense flavour, which is what I never liked. Until now.
Another top notch video geoff hope youve had a safe and happy new year and that 2022 treats you well ..keep em coming ...stay safe
Hi Jamie. Thanks very much. I hope you have a very good year too. Hopefully this year will see things get back to something like normal. For now I am still taking all precautions.
@@geoffsbakingblog thats the best way i reckon i hope your all keeping safe and that 2022 brings you many more happy baking days👍
Yummy !
Hi Danah75. Thanks.
I must try this 😋
Hi Melodly. That's good. I hope you enjoy it.
Cheese flan in hospitals, schools and army all tasted great..
Hi Doonhammer. Oh yes, very good.
Great video, thank you Sir
Hi TurboStar90. You are very welcome.
I think I'd like this, and give it a try. Thanks for sharing, and hope your new year is going well.
Hi Mary. I hope you enjoy it. All is well here, thanks. I hope so for you too.
I can't wait to try do this ❤️ I used to love that
Hi Mamma of 4. I hope you enjoy it.
The Christmas pudding recipe was delicious so I think this will be too thankyou
@@mammaof4832 Glad you enjoyed your Christmas Pudding. I didn't have one this year.
@@geoffsbakingblog why not ? It was really good
@@mammaof4832 Oh I love the pudding, but since i was catering only for myself I decided on just a last minute mincemeat Christmas cake, which I enjoyed, and will do so for many weeks to come.
Here we would call this a quiche. But I fix something like this but it's a sweet egg custard pie or just the custard. So delicious. Thank you, I think I will fix one this way.
HI Mary. Yes this is very similar to a quiche. Here we would mix all the ingredients into the egg mixture and pour that into the case for a quiche, as opposed to layering the onion and cheese and then pouring the egg over the top.
I loved my school dinners they were lovely not like the rubbish they get now
Hi Linda. Me too. I don't know about what they serve these days, but mine were usually very good.
I never had cheese flan at school either,, I think we went to the same school GOEFF this looks super though 🤣.... I'D LOVE YOU TO MAKE A Suet crust TOPPED BEEF@kidney PIE the we did have at our school they were always baked in like bread tins??? ... I loved it,,,, a great winter supper dish... 🏫🚸❄️👍💫💞
Hio Henrietta. I shall have to think about your suggestion. I have never been a fan of kidneys, except my own to which I am rather attached. I didn't have that at my school either, I dont think.
@@geoffsbakingblog hi GEOFF YOU COULD LEAVE THE KIDNEY OUT REPLACE WITH MUSHROOMS PERHAPS.. 👍
@@henriettahenson Yes. I have made Teviotdale Pie, which is minced beef with a suet crust. I may do the same with some beef.
@@geoffsbakingblog I think with the school one it was the fact it was made in a loaf tin that made it unusual GEOFF.... THE SUET TOP WAS QUITE THICK idont know whether it was steamed like a pudding would be.. but of course the steamer in that case would have to be quite large.... I surpose at school they would do many in great big steamers... Each eight seat table would have one pie and we would dish it out at the table not like now we're they are served.. It so different in the late fifties...more refined and gentle somehow.... Oh goodness here I go again on a nostalgia trip. 🤣🤣🤣Take care GEOFF WE ARE HAVING A HOMEMADE CAULIFLOUR AND CHICK PEA CURRY TONIGHT ITS JUST ABOUT READY 🍛👍
This looks so tasty, do you think I could put some sliced or diced cooked boiled potatoes in too Geoff ?
HI Belle. Thanks very much. Yes I think you could add some sliced, cooked, potato on the bottom which would work very well.
How about the old school salad cream in th4e 50s/60s you could almost slice it
HI John, I don't recall salad cream from my schooldays. I will have to ask family members.
@@geoffsbakingblog Thanks
I love cheese flans. If you wanted to put some bacon in, would you cook it first or use it uncooked but chopped up?
Hi Francine. If I was going to use bacon I would cook it first(but I wouldn't cook it to a crisp since I prefer it chewy), since it won't cook any more in the mixture. I would chop it up too. Though lardons or pancetta would be quicker, just fry them to release the liquid/fat until they are just cooked and toss them in the mixture.
@@geoffsbakingblog Thanks Geoff. I’ll be trying it this week. I’ll make one with bacon (for me) and one for my husband without. He’s on a meat free diet for gout at the moment. 🥲
I think they now call it quiche
Thanks to a chicken egg allergy, I miss out on a lot good food. I's probably die if I just baked cheese and onion hahaha
Hi Marco. That's a shame. However all is not lost, oh no by jimminy! A quick search found that chickpea flour can be used instead of eggs. From rainbowplantlife.com I found: To replace one egg, simply mix 3 tablespoons of chickpea flour with 3 tablespoons of water until you have a thick and creamy mixture. If replacing an extra large egg, use 4 tablespoons of each.
Chickpea flour is gluten free. I have, in the past, experimented with making meringues using aquafaba which is the liquid found in a can of chickpeas. That worked well too.
At last, someone using milk. All the ones I've seen use cream. Think cream would have been too expensive to use in the schools. Especially with the size of the trays, and the amount they made.
HI Punky Pete. Yes I am sure it was milk, or mostly milk in the school kitchens.
Could you make this without the pastry case?
HI Linda. I think you could do so. But I would certainly line the pan with parchment paper to ensure no sticking. Also I wouldn't use a loose bottomed pan, in case of leakage.
No onions for me!
Hi Simon. I know some people don't like onions.
Your taking to long geof
Hi Jane. The purpose of my videos is to show how I make the various bakes. I appreciate that some people have limited attention spans. In those cases my videos are not for them, but if they care to they can see the written recipe by clicking the link below the video.
Would help if u had ur camera set up properly..🙄
It is good to be an expert isn't it?
Why not say what GAS MARK? You are British so know we use gas mark more than farenhieght blah blah :|
I use an electric oven so I give temperatures I use. However you can quickly search on google and easy convert from Celsius to gas mark.