Flan is a pastry tart, usually round, that is filled with either sweet or savory foods. When using dough for the shell, use a Flan Ring, set on a baking sheet. When using batter for the shell, use a Flan Pan. After the batter is baked, fill the indentation with your sweet or savory food. A Flan Pan is sometimes called a Maryann Pan.
Note that the baked custard coated with caramel, known as Creme Caramel, Creme Renverseè, or Flan, is not made with a Flan Pan or Ring. It is usually made in ramekins or soufflè dishes.