| Strawberry Flan Recipe |
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KEY POINTS
| Preparation Time: | 12 minutes | Cooking Time: | 25 mins |
| How Difficult | Medium | Freeze? | No |
| Servings |
6 portions |
INGREDIENTS
The ingredients below will make a strawberry flan, enough for six people.
| Ingredients | Imperial | Metric |
| For the Filling | ||
| Strawberries | 1 pound | 450 grams |
| Plain flour, sieved | 1 ounces | 25 grams |
| Butter | 2 ounces | 50 grams |
| Milk | 11 fl ounces | 325 ml |
| Castor sugar | 1 ounce | 25grams |
| Egg yolks | 2 |
2 |
| Red seedless jam | 2-3 tablespoons | 2-3 tablespoons |
| For the Pastry Base | ||
| Self raising flour |
8 ounces |
200 grams |
| Castor sugar | 1 ounce | 25 grams |
| Lard | 2 ounces | 50 grams |
| Margarine | 2 ounces | 50 grams |
| Pinch of salt | ||
| Water to mix |
COOKING EQUIPMENT
1 Medium-sized oven-proof dish
Notes for the Cook!
Method
Turn your oven on now so that it's pre-heated ready to cook later on!
Heat settings are 200 °C/ 400 °F/ Gas mark 6.
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Sieve the flour
and salt and stir in the sugar. Add the fat and rub in until it resembles breadcrumbs. Fold in enough water to create a firm mixture (it should feel quite hard.) Prick the bottom with a fork to allow the steam to escape from under the pastry. Chill in the fridge for at least half an hour. Put in the oven and bake for 15minutes. Leave to cool. |
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Blend 3 tablespoons of milk with 1oz of flour and sugar, whisk in the egg yolks and milk. |
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Heat the mixture gently stirring until the custard thickens, boils
and is smooth. Leave to cool. |
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Click on the picture to the left and see a larger picture of how the mixture should look when cooked. |
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The picture to the left shows you how the flan case should look when cooked. |
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Pour the custard into the cooled pastry case. |
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Cut the strawberries in half and arrange on the custard. |
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Warm the jam with 1 tablespoon of water and use to
coat the strawberries.
Put the flan back into the fridge till you're ready to serve it. |
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Cut into six and serve with cream of your choice. Delicious!!
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