Green’s Flan Mix 300g Orange Quick Set Jel 4x35g


Simply beautiful, light and fluffy Green’s Desserts ready to make flan mix (makes 2 flans). Turn into your very own Flantastic creation.  This deal includes 4 single packs of Green’s Orange Quick Set Jel.




6 in stock

SKU: 4 Categories: ,


Flan Mix:

Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Sugar, Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate; Dextrose, Skimmed Milk Powder, Maltodextrin, Emulsifiers: E470a, E471, E472b, E472e, E477, E482; Thickener: E466; Flavouring, Stabiliser: E450.

Allergen Advice – Flan Mix:

For allergens including cereals containing gluten, see ingredients in bold. Also, may contain egg oats & barley.

Green’s Orange Quick Jel

Sugar, Modified Starch, Gelling Agents: Carrageenan, Calcium Acetate, Potassium Chloride; Colours: Annatto Norbixin, Curcumin; Flavouring, Acid: Citric Acid.

Allergen Advice: Quick Jel

May contain wheat, oats, egg, milk, tree nuts and peanuts.

Nutrition Information

Flan per 100g Orange Jel per 100g
Energy kJ 1690 kJ 309 kJ
Energy k cal 404 k cal 73 k cal
Fat 20 g 0.3 g
Of which saturates 2.7 g 0.1 g
Carbohydrate 49 g 18 g
Of which sugars 26 g 16 g
Protein 6.7 g <0.5 g
Salt 0.80 g 0.03 g

Flan: Prepared as per pack instructions using 2 medium sized eggs and vegetable oil, without fruit or toppings.

Quick Setting Jels: Prepared as per pack instructions using water.

Good to Know

Suitable for Vegetarians

Preparation Instructions


Pre-heat the oven to 200°C (180°C for a fan oven) Gas Mark 6.

Grease the sides and base of 28cm raised fruit flan or tortenboden tin.  Be sure to grease really well between the flutes, especially if you don’t have a loose bottom tin.  Line the raised part of the base with baking paper.

Empty the contents of one sachet into a large bowl and add two eggs, 50ml of oil and 20ml (4 teaspoons) of water.

Whisk together on a slow speed for 30 seconds until the mix is moistened, and then continue to whisk on a high speed for 2 minutes until thick and creamy.  If using a balloon whisk or spoon, this will take longer.

Pour the mix slowly onto the centre of the raised base and allow the mix to flow over the edges into the outside ring.

Bake in the centre of the oven for 8 minutes and then turn the oven off.  Keep the flan in the oven for a further 10 minutes before removing from the oven.

Allow to rest for 10 minutes before carefully removing from the tin and transferring to a cooling wire/rack to completely cool.

When ready to fill, place on a flat surface such as a large plate or serving platter, to ensure that when you add your filling, it will level evenly.

Drain the contents of a can of fruit (syrup or natural juice) and set liquid aside.  Fill the flan case with fruit pieces (or use fresh fruit).

Place the contents of the sachet in a saucepan with:

  • If using canned fruit: 100ml of syrup or fruit juice, and 100ml of water
  • If using fresh fruit: 200ml of water and 25g of sugar

Heat to boiling whilst stirring continuously.  Boil for 1 minute.

To avoid seeping into the flan base, the glaze should be cool but not set when poured over the fruit.  Stirring frequently, allow the jel to cool for approximately 10 minutes.

Spoon over the fruit and allow to set in a cool place until the jel is firm.

Each sachet will make 1 x 28cm or 2 x 20cm dessert flan cases.  If only 1 x 20cm dessert flan is required, weigh 75g of mix from one sachet, and add 1 egg, 15ml of oil and 10ml of water to the mix and following the preparation instructions as above.