French Fruit Flan

Photo: flickr user avlxyz

Ingredients

20 grams flour

150 ml milk

Roll out the pastry to fit a 340 x 110mm flan tin or a 9inch round flan tin.

To make the filling cream the egg yolks and sugar until light and fluffy.

Mix in the flour and milk.

Cook over a gentle heat stirring until thickened.

Stir in vanilla essence and cool.

Bake the pastry case.

Prick the base well. Bake on the floor of the roasting ovenfor 6 to 8 minutes until crisp and golden brown.

Remove the pastry case from the tin and stand on a plate.

Fill with creme patissiere.

Decorate with sliced fruits and glaze with the conserve.

Makes I large flan.

1.0 servings

Sunday, December 27, 2009 - 10:27pm

Anonymous