Flan tins with deep wavy edges like this one are traditionally used to make savoury flans, quiches and tarts. The deep tin has room for plenty of filling while the conductive silver anodised tin will ensure that your blind baked flan case is evenly cooked and perfectly crispy. Butter the tin lightly before use to guarantee that your flan comes cleanly away. Our top tip is to refrigerate the tin for ten minutes once you have buttered it. This sets the butter in place and makes it more effective at releasing the flan when cooked. The loose base of the tin helps to remove the flan and keep breakages to a minimum.