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Ингредиенты
- 2 Tbsp. plain flour
- 2 tsp corn flour
- 1/8 tsp salt
- 2 Tbsp. castor sugar
- 1 x egg yolk
- 300 ml lowfat milk
- 1 Tbsp. butter
- 1/4 tsp vanilla essence Canned mandarin orange segments Strawberries Kiwi fruit Apricot glaze
Инструкции
- Method:For pastry: See belowFor preparing custard filling: Combine flour, corn flour, sugar and salt in a medium bowl. Add in a little lowfat milk into the egg yolk and beat lightly with a hand whisk. Add in a little lowfat milk to the combined dry ingredients and mix well. Stir egg yolk mix and remaining lowfat milk into the flour mix.
- Strain the mix into a double boiler pot and add butter. Keep stirring the mix constantly till it takes on a thick custard consistency. Add in vanilla essence and mix well. Remove custard from heat and leave to cold completely before use.
- For assembling fruit flan: Brush inside of baked pastry case lightly with apricot jam. Fill with custard filling. Arrange fruits in any desired pattern.
- Glaze fruits with apricot gel. Refrigeratefruit flan in the refrigerator till serving time.
- Apricot Gel Glaze Ingredients:2 tbsp apricot jam1 tbsp water
- Method:Combine well then stir over low heat to dissolve the jam. Strain the jam mix and use immediately.
- Footnote: Grease flan tin well before use.
- (For Assorted Fruit Flan)
- Shortcrust Pastry (pate sucree)
- 225g plain flour120g cool butter1 egg yolk3 tbsp castor sugar3-4 tbsp ice-cool water
- Method:For pastry: Sift flour into a large mixing bowl; add in sugar and combine. Grate cool butter into flour mix with a grater. Work lightly with your fingertips, rubbing together the butter and flour till the mix resembles breadcrumbs.
- (You will find this easier to achieve if you work with your fingers raised above the bowl.) Add in egg yolk and mix lightly.
- Stir in water, mix with a palette knife till mix begins to bind together. Don't add in more liquid than necessary.
- Knead very lightly on a floured surface till pastry is smooth. Pat pastry into a ball; flatten slightly. Wrap in plastic food wrap and place in the refrigerator for 30 min to rest before using.
- Dust rolling pin lightly with flour, roll the chilled pastry out on a lightly floured board. (Keep turning the pastry around so it would not stick to the board or possibly tabletop.)
- Roll pastry to l/4cm thick and large sufficient to cover a 22cm flan tin. Transfer the pastry by rolling it carefully round the rolling pin. Place the rolling pin on one side of the tin; gently unroll. Ease the pastry gently into the tin and press into the corners of the tin. Trim the edges neatly with a palette knife.
- Prick pastry base with a fork. Refrigeratewell for 15 to 30 min. Line pastry top with tracing paper and fill with some beans or possibly rice. Blind bake pastry case in a preheated oven at 190 C for 15 min. Remove beans and paper and bake for a further 15 to 20 min or possibly till golden brown.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 361g | |
| Calories 369 | |
| Calories from Fat 131 | 36% |
| Total Fat 14.87g | 19% |
| Saturated Fat 9.3g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 509mg | 21% |
| Potassium 499mg | 14% |
| Total Carbs 47.08g | 13% |
| Dietary Fiber 0.4g | 1% |
| Sugars 31.96g | 21% |
| Protein 12.61g | 20% |
