Orange Cream Flan Recipe |
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You will need..... For the flan: 3 oz. butter or margarine 3 oz. castor sugar 2 eggs
3 oz. self-raising flour
Preparation Time For the filling:
20 minutes 11
oz. can mandarins
grated
rind and juice of 1 orange
Cooking Time
3 oz. sugar
20 minutes
1 oz. cornflour
2 eggs
Oven setting
1/2 oz. butter
350ºF; Gas Mark 4
Grease and
flour an 8.5-inch sponge flan tin. Cream butter or margarine and sugar
together until light and fluffy. Add the eggs one at a time, beating
well after each addition. Fold in flour and turn mixture into prepared
tin. Bake in centre of oven for 20 minutes. Turn out and cool on wire
rack. Drain
mandarins. Add orange rind with juice to the mandarin juice. Make up
1/2 pint with water. Mix sugar, cornflour and egg yolks together. Bring
orange juice to the boil, pour over egg mixture, stirring well. Return
to pan and bring back to the boil, stirring until thickened. Add butter
and beat well. Allow to cool. Whisk egg
whites and fold into mixture. Pile into flan case. Decorate with
mandarins. Serves 4.
Quick Tip
Even 1/2 oz. butter can be measured without weighing. Mark off each
half pound in ounces with knife and half again until you reach the
required amount.
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