How can I unjam my flan cases?

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flake99please

We all scream for ice cream
Location
Edinburgh
OK, purely for my own benefit. I had to figure this out.

The coefficient of linear thermal expansion of ceramics is very low. it is about 4 thousands of a millimeter per degree centigrade.
Assuming we can heat the bigger dish to 90 degrees C and cool the smaller one to 10 degrees using hot and cold water then.
Assuming ambient temperature of 20 degrees C then the big one will increase in temperature by 70 degrees and the small one decrease in temperature by 10 degrees.
The big one (200mm diameter) will grow to 200 plus 70 x 4 x 10^-3 = 200.28mm
The small one (190mm diameter) with shrink to 0.19 minus 10 x 4 x 10^-3m. = 189.96mm

The difference due to shrinkage/expansion is .32mm.

However, if the water method is used, it will have to be done upside down since the inner case will just sink down deeper.

I'm googling "upside down filling of a flat pan with water" as we speak.

No results so far.

Milk has a higher boiling point than water so if that's used, you may get the lower dish to a higher temperature. This in turn should give a greater expansion figure.
 
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PeteXXX

PeteXXX

Cake or ice cream? The choice is endless ...
Location
Hamtun
OK, purely for my own benefit. I had to figure this out.

The coefficient of linear thermal expansion of ceramics is very low. it is about 4 thousands of a millimeter per degree centigrade.
Assuming we can heat the bigger dish to 90 degrees C and cool the smaller one to 10 degrees using hot and cold water then.
Assuming ambient temperature of 20 degrees C then the big one will increase in temperature by 70 degrees and the small one decrease in temperature by 10 degrees.
The big one (200mm diameter) will grow to 200 plus 70 x 4 x 10^-3 = 200.28mm
The small one (190mm diameter) with shrink to 0.19 minus 10 x 4 x 10^-3m. = 189.96mm

The difference due to shrinkage/expansion is .32mm.

However, if the water method is used, it will have to be done upside down since the inner case will just sink down deeper.

I'm googling "upside down filling of a flat pan with water" as we speak.

No results so far.
Only to two decimal points? Tsk tsk :laugh:
 
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PeteXXX

PeteXXX

Cake or ice cream? The choice is endless ...
Location
Hamtun
Has anyone suggested making a flan in the top one and cooking it for old time's sake, anything other than smashed dishes is a bonus.

IMG_2604.JPG


Already on it :rofl:
 
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PeteXXX

PeteXXX

Cake or ice cream? The choice is endless ...
Location
Hamtun
If you have a food processor, short crust pastry is trivially easy to make. Not very difficult in a bowl either, but requires a little skill.

Flaky and puff are a bit more of a chore so worth buying premade, and no one but an insane person would try to make filo from scratch.
Actually, I ended up making it myself. I crushed a couple of digestive biscuits into the mix as well.
Agree with the ready made versus home on flaky and puff. Never bothered with filo though.
:okay:
 
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