I tried 'veganizing' this recipe by using Earth Balance and EnergG Egg Replacers instead of eggs and butter. While the end result was tasty, it was also very crumbly. I had to serve it in the pan, because it just came apart when I tried to remove it. I put a layer of custard between the flan and the fruit, which helped hold everything together. Thankyou for providing the recipe!
I made this in a 23cm loose-bottomed flan tin and after cooking it ended up about 2cm deep. It barely looked like it would cover the base when it was raw! The base was like a cross between pastry and sponge cake and it was quick and easy to make. We had it warm with cream. I'll be making this one again!
I halved this recipe and it turned out good! Thank you Laurie!