LOCATION: Recipes >> Mexican >> Flan 24
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Flan 24
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STRAWBERRY FLAN
Serves 6
150 g (5 oz) plain flour, sifted
50 g (2 oz) butter
325 ml (11 fl oz) milk
25 g (1 oz) caster sugar
2 egg yolks
450 g (1 lb), hulled strawberries
2-3 tbsp red seedless jam
Place 110 g (4 oz) flour into a bowl. Rub in the butter until the
mixture resembles bread crumbs. Add 2 tablespoons milk and mix to
a dough. Roll out on a floured work surface and line an 18 cm (7
inch) flan ring. Bake blind at 200 C / 400 F / Gas 6 for 15 minutes.
Cool.
Blend 3 tablespoons of milk with the remaining flour and sugar,
whisk in the egg yolks and milk. Heat the mixture gently stirring
until the custard thickens, boils and is smooth. Leave to cool.
Pour the custard into the pastry case. Halve the strawberries and
arrange on the custard. Warm the jam with 1 tablespoon water and
use to glaze the strawberries. Serve with cream.
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