Raspberry Meringue Flan Recipe |
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You will need..... 4 eggs 9 oz. castor sugar 1 oz. cornflour 1/2 pint evaporated milk few drops vanilla essence Preparation Time 2 packets frozen raspberries 20 minutes
Cooking Time
2-3 hours
Oven setting
300ºF; Gas Mark 2
Separate
eggs and whisk whites until stiff and standing in peaks. Add 4 oz. of
the sugar and whisk again until thick. Fold in another 4 oz. sugar,
using a metal spoon. Put the mixture into a large piping bag fitted
with a star nozzle. Pipe a large round on a baking tin (see Quick
Tip below) and spread inwards to make a base. Pipe around edge of
circle to build up sides. Bake on lowest shelf of oven for 2-3 hours or
until completely dried out. Mix
cornflour and remaining sugar with a little of the milk to make a
smooth paste. Bring remaining milk to the boil and pour over cornflour.
Return to pan and bring back to the boil, stirring until thickened.
Cook for 2-3 minutes. Add egg yolks and vanilla essence. Beat well and
heat gently, but do not boil. Leave until cold. Drain
raspberries. Spread cold vanilla cream into case and arrange the
raspberries on top. Serves 4.
Quick Tip
Line
the baking sheet with foil and pipe the meringue on to the foil. This
way the foil will not release the meringue until it is completely
cooked. |
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