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Ceramic baking beans, the best way to bake blind.
For perfect pastry cases, prick your unbaked pastry with a fork, cover with baking paper then fill with one layer of baking beans (Concentrating on the edges, as this is where your flan is most likely to shrink).
After baking, let beans cool, hand wash in soapy water, dry and return to their own convenient storage container in preparation for the next bake off.
Enough beans in pack for up to 25.4cm flan.
Totally heat resistant and 100% reusable.
Helps prevent air bubbles and shrinkage with the ceramic baking beans conducting heat for even pastry cooking.

‘Baking blind’ means cooking a pastry case without any filling. By baking the pastry before adding the contents, you're guaranteed a crisp, non-soggy pie case How many times has your home-made quiche or tart fallen apart because of a soggy pie case? The simple way to avoid this common problem is blind baking: fully pre-bake the pastry then cook the pie or tart again with the filling in place. 1. Make the pastry (or use ready-made) and line a tin, glass or ceramic pastry or pie dish. The pastry should then rest in the fridge while you preheat the oven. Most pastries should cook at a fairly high temperature, usually 190–200C/375–400F/gas mark 6–7. 2. Place on a baking sheet (this makes it easier to remove from the oven when hot) and tear off a sheet of baking parchment or greaseproof paper. Lay it in the pastry case so it comes up the sides a bit. Tip in some ceramic baking beans (these are made especially for this purpose and can be bought in kitchen shops) or just use some dried beans or rice. The idea is to weigh the paper and pastry down to prevent it from rising up during baking. 3. Some cooks like to prick the bottom of the pastry with a fork before baking blind, but I find this unnecessary. Besides, any holes in your pastry can allow a liquid filling to seep out before it sets. 4. Make sure the oven is up to the correct temperature before baking the pastry. If not, it tends to ‘melt’ and slide down the sides of the dish before setting. 5. Most pastries will cook in about 9–12 minutes. Pastry with sugar in it will cook very quickly and can burn easily, so watch it carefully. When the case is a sandy colour, remove it from the oven and gently lift off the paper and baking beans. Place back in the oven for another 2–3 minutes to finish. A good way to tell if a shortcrust pastry case is done is to rub gently with your third finger then rub against your thumb. It should feel slightly gritty, like fine sand. The case is now ready for filling.
Kitchenaria tip: Always keep the off-cuts of raw pastry and use it to patch any small cracks or holes that may develop during baking. Likewise, you can paint the base with egg white and pop it back in the oven for a minute or two. This also helps seal the case and prepare if for the filling.

Features

• Reusable
• Totally heat resistant