AMF Mixed Topics
Wed-22-01-2014, 15:28 PM
Mrs Fred has just made one of her fantastic Flan's, I have tried many but have to say that hers competes very well with any you can buy.
![[Image: 2_05_12_13_8_53_33.jpeg]](https://flakyfred.com/gallery/2_05_12_13_8_53_33.jpeg)
1 Litre Milk
180g Sugar
3 Eggs + 2 Egg yolks
120g Maize cornflower
1 Vanilla pod
1 Tea spoon vanilla extract
1 ready made pastry we prefer puff
Spread the pastry in a flan tray, we have one were you can push the bottom out. Precook the pastry blind using coins or beans on baking paper to stop it rising at 180 fo 20 minutes.
In a bowl beat the eggs and egg yolks, cornflower, vanilla extract, seeds from the vanilla pod, and 125ml of milk with an electric whisk.
Put the rest of the milk in a saucepan with the sugar and heat whilst stirring to dissolve the sugar.
When the milk begins to boil pour it into your bowl with the other ingredients, and beat it quickly for about 10 seconds with your electric whisk.
Pour all the mixture back into a saucepan (you may need a larger one now) and heat over a very very low heat and stir it all the time. The mix will start to thicken as you go.
Once it has thickened up pour it over your blind baked pastry, it should almost overflow the top. Bake it in the oven at 180 for 40 minutes.
During cooking, a bubble will form on the top of the flan and go a brown-black colour this is normal.
Remove it from the oven and let it stand in the fridge for 3 hours before serving.
*The recipe above is the basic ingredients that you will need to make the traditional flan. You can have it plain or you could add summer fruits etc, the one in the picture has Raisins soaked in Pineau added to the mix.
1 Litre Milk
180g Sugar
3 Eggs + 2 Egg yolks
120g Maize cornflower
1 Vanilla pod
1 Tea spoon vanilla extract
1 ready made pastry we prefer puff
Spread the pastry in a flan tray, we have one were you can push the bottom out. Precook the pastry blind using coins or beans on baking paper to stop it rising at 180 fo 20 minutes.
In a bowl beat the eggs and egg yolks, cornflower, vanilla extract, seeds from the vanilla pod, and 125ml of milk with an electric whisk.
Put the rest of the milk in a saucepan with the sugar and heat whilst stirring to dissolve the sugar.
When the milk begins to boil pour it into your bowl with the other ingredients, and beat it quickly for about 10 seconds with your electric whisk.
Pour all the mixture back into a saucepan (you may need a larger one now) and heat over a very very low heat and stir it all the time. The mix will start to thicken as you go.
Once it has thickened up pour it over your blind baked pastry, it should almost overflow the top. Bake it in the oven at 180 for 40 minutes.
During cooking, a bubble will form on the top of the flan and go a brown-black colour this is normal.
Remove it from the oven and let it stand in the fridge for 3 hours before serving.
*The recipe above is the basic ingredients that you will need to make the traditional flan. You can have it plain or you could add summer fruits etc, the one in the picture has Raisins soaked in Pineau added to the mix.