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[[Image:apricotalmondflan.jpg|thumb|300px|Apricot and Almond Flan]]
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[[File:apricotalmondflan.jpg|thumb|300px|Apricot and Almond Flan]]
 
== Ingredients ==
 
== Ingredients ==
 
* 150 g (5 oz) [[plain flour]]
 
* 150 g (5 oz) [[plain flour]]
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# Stir in the [[almond essence]] and enough [[milk]] to make a pastry dough.
 
# Stir in the [[almond essence]] and enough [[milk]] to make a pastry dough.
 
# Roll out on a floured work surface and use to line an 18 cm (7 inch) flan ring.
 
# Roll out on a floured work surface and use to line an 18 cm (7 inch) flan ring.
# Bake blind at 190°C / 375°F / gas 5 for 20 minutes.
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# Bake blind at 190 °C / 375 °F / gas 5 for 20 minutes.
 
# Whisk together the [[egg]]s and 50 g (2 oz) [[granulated sugar|sugar]] over a bowl of hot [[water]] until thick and [[creamy]].
 
# Whisk together the [[egg]]s and 50 g (2 oz) [[granulated sugar|sugar]] over a bowl of hot [[water]] until thick and [[creamy]].
 
# Fold in the remaining [[flour]].
 
# Fold in the remaining [[flour]].

Revision as of 14:49, September 14, 2014

Apricotalmondflan

Apricot and Almond Flan

Ingredients

Directions

  1. Sieve 75 g (3 oz) flour into a bowl and stir in the ground rice.
  2. Rub in 50 g (2 oz) butter until the mixture resembles breadcrumbs.
  3. Stir in the almond essence and enough milk to make a pastry dough.
  4. Roll out on a floured work surface and use to line an 18 cm (7 inch) flan ring.
  5. Bake blind at 190 °C / 375 °F / gas 5 for 20 minutes.
  6. Whisk together the eggs and 50 g (2 oz) sugar over a bowl of hot water until thick and creamy.
  7. Fold in the remaining flour.
  8. Melt the remaining butter and gently fold into the mixture.
  9. Spoon the sponge mixture into the baked flan case.
  10. Bake for a further 20 minutes until risen and golden.
  11. Cool.
  12. Blend the cornflour with the remaining sugar and milk in a saucepan.
  13. Heat gently, bring to a boil stirring continuously until the sauce thickens, boils and is smooth.
  14. Cook for a minute.
  15. Drain and purée the apricots with a little juice and stir into the cornflour sauce with the brandy.
  16. Cool.
  17. Slice the top off the sponge.
  18. Pour the sauce into the sponge.
  19. Replace top and dust with icing sugar.
  20. Serve with cream.
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