Frangipan Flan RecipeOrigin: Britain Period: Traditional |
Ingredients:
180g shortcrust pastry (ie made with 180g flour) 
Frangipan Flan Preparation:Method:Turn the pastry onto a lightly-floured work surface and roll out until large enough to cover the base and sides of an 18cm diameter plain flan dish. Cover with baking parchment and baking beans then place in an oven pre-heated to 200°C and bake blind for about 20 minutes, or until lightly golden. Remove from the oven, take out the paper and beans then set aside to cool. In the meantime, prepare the frangipan cream. Mix the cornflour with a little of the cold milk to form a smooth slurry. Blend in the remaining milk then turn into a pan and slowly bring to a boil, stirring constantly. Take off the heat as soon as the mixture boils then beat in the egg yolks, one at a time. Add the caster sugar, ground almonds and a few drops of the vanilla extract. Return to the heat and cook gently for a few minutes, until the sauce thickens, then stir thoroughly, take off the heat, cover and set aside until completely cold. Meanwhile, remove any pips from the grape halves then slice the oranges into segments (use a knife to cut them away from the membranes). Arrange the grapes, oranges and banana slices in the pastry case then spread the cold frangipan cream over the top, piling it into a pyramid shape. Dust thickly with caster sugar then use a red hot skewer (hold it in a cloth) to brand the sugar in a criss-cross pattern until it caramelizes. Sprinkle the flaked almonds over the top and serve within an hour of making. |
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