thickening fruit flan filling

Arrowroot is better than cornflour Tricia, it gives a clearer gel.
Cornflour would work though if you can't get arrowroot.

A small amount of cornflour does work but it will make the sauce a little cloudy. Arrowroot is better as it stays clear.

Yes, arrowroot works well.

Always use arrowroot, very successful

I'm going to try to find some tomorrow, but don't think I've ever seen it here. It's not even in my french dictionary. Liguee - marante, or fecule d'arrowroot.

Over here it would be on the baking shelf in a little tub like bicarbonate of soda and baking powder.
Hope you find some - otherwise cornflour is OK, or reduce some juice right down?

Does anyone remember that special stuff for flans, think it was called Quickjel?

How about Dr Oetkers vege gel sachets? Substitute the fruit juice for the cold water. It does set rather stiff, so perhaps you could use it more dilute than the instructions.

I was going to say Jelly but it would have to be the veggie kind.

Dr Oetkers is veggie jelly. It is very easy to use.

My MiL used jelly - and it could only ever be Rowntrees. She had it in her head that they were going bust so every time she saw a Rowntrees jelly, she bought it - her cupboards were bulging with the stuff

Don't make them much now but we always used the powdered jelly in little sachets for flans (comes in a twin pack) and I think you are right, it is called Quickjel Phoenix.

Still use quickjel occasionally!

I used quickjel when we made this in cookery at school - now have the urge too cook a fatless sponge

Golly, real retro baking in the early 70s feel here !One of those pre-baked sponge flan shells, tin of drained mandarin oranges. Quickjel over them...don't think we had access to squirty cream, tho, but if I had...

We love fruit flan with cream on top - as you say, retro baking.
Well, I looked high and low for arrowroot but couldn't find any, so using cornflour. Maybe I'll look on line for arrowroot.
I remember quickjel too, but we only use veg. gelatine now.
I've made the sponge, and this time the filling will be apricot - got some compote in the freezer.

I remember when I was a child my Uncle Stanley worked for the company who developed Quickjel. I believe it was made from agar-agar in those days. The sachet currently in my cupboard states that it is suitable for vegetarians.

There are vegetarian/Halal jelly crystals, brands Weikfield and Ahmed, which I have bought at Tesco. They set really quickly, but are a bit cloudy.

Spread some butter, or jam, or jelly, on the sponge to stop the liquid soaking through before it sets.

Agar agar works like gelatine - it's the vegetarian version But I would go with arrowroot.

If I don't know what a word is in another language, I use Wiki - but there is no entry in French for arrowroot. However, it does give the Latin name Maranta arundinacea, which would tally with the "marante" you found, Tricia.

Have just asked my colleague and she says it's "poudre de marante".

I always used Quickjel years ago.
I would use the arrowroot to thicken for crumbles or pies if needed, but would orobably use the Dr Oetker veggie gelatine nowadays if I wanted a jelly like consustency.

I haven't made a fruit flan for years, just fancy one now!

Spelling!

I remember that Phoenix thought you could still get it.

Trica F you may find potato flow in France.

You can get potato flour in Realfoods. I use it to thicken stir-fries.