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| Expand? | Letters | Answer | Clue | |||||
| 97% | 4 | Exact Match! | ||||||
noun • a prehistoric unrecorded language that was the ancestor of all Indo-European languages • dish baked in pastry-lined pan often with a pastry top | ||||||||
| 96% | 5 | Exact Match! | ||||||
noun • a woman who engages in sexual intercourse for money • a small open pie with a fruit filling • a pastry cup with a filling of fruit or custard and no top crust adjective satellite • tasting sour like a lemon • harsh | ||||||||
| 90% | 8 | Desserts made with a sweetened mixture of eggs and milk | ||||||
noun • sweetened mixture of milk and eggs baked or boiled or frozen | ||||||||
Flans Crossword Clue
There are 2 exact and 5 possible answers.
We've checked our database and believe the answer is
PIES which was last seen in the New York Times crossword.
Check other possible answers below.
Check other possible answers below.
We think the answer to this crossword clue is:
PIES
Updated: October 10, 2023
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Users Also Searched For These Clues...
We think you're currently doing a New York Times crossword, and other users also searched for these clues:
Minnesota's St. ___ College ChoirHarmless
Experts
Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times26 Jun 1982 | Across 37 | |
| New York Times11 Apr 1980 | Across 23 | |
| New York Times27 Mar 1980 | Down 45 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | Berates boy pinching flans
The Guardian Everyman -
10 May 2009 | The Guardian Everyman / 10 May 2009 |
2 | Custards, flans, and soufflés | |
3 | Flans and frangipanes
New York Times -
09 Nov 1980 | New York Times / 09 Nov 1980 |
4 | Flans from which coins are minted; dashes in place of obscene or taboo words; lottery tickets that fail to win prizes; or, dominoes, Scrabble tiles etc without pips or letters
Telegraph Giant General Knowledge -
28 Jan 2023 | Telegraph Giant General Knowledge / 28 Jan 2023 |
5 | Londoners' tarts and flans
New York Times -
02 Feb 1983 | New York Times / 02 Feb 1983 |
6 | Used as a topping for flans and custards |
