Copenhagen Flan

* Exported from MasterCook *

COPENHAGEN FLAN

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- --------FOR SHORTCRUST
PASTRY-------------------
6 oz Plain flour
1 pn Salt
1 1/2 oz Margarine
1 1/2 oz Lard (or shortening)
1 c Cold water to mix as
-necessary
-----FOR FILLING-----
3 tb Apricot jam
2 oz Margarine
2 oz Castor sugar
1 Eggs (standard)
2 oz Self-raising flour
10 oz Evaporated milk
-----FOR TOPPING-----

4 or 5 dr almond essence
1 1/2 oz blanched almonds
1 oz butter
1 1/2 oz soft brown sugar (dark)

1. Prepare a moderately hot oven (400F, Gas Mark 6).
Place an 8-inch fluted flan ring on a baking sheet.

2. Place plain flour and salt in a bowl; add fats,
cut into small pieces, and rub in with the fingertips
until mixture resembles fine breadcrumbs. Add about 1
1/2 tbs cold water and mix with a fork to form a firm
dough. Turn out on to a floured board and knead
lightly. Roll out pastry to a circle, 1 12/ in larger
all around than flan ring. Support pastry on rolling
pin and lift on to flan rings: gently ease pastry into
flan ring and press into flutes. Roll of surplus
pastry with rolling pin across top of flan case.
Press pastry into flutes again with the fingers.

3. Spread jam in base of flan case.

4. Cream 2 oz margarine and the castor sugar together
until light. Beat egg and add gradually, beating well
after each addition. Fold in self-raising flour.
Place 4 tablespoons of the top of the milk (or evap!)
in a small saucepan; reserve for topping. Stir
remainder into creamed mixture with a few drops of
almond essence. Pour mixture into flan case. 5. Bake
in centre of oven for 20 to 25 minutes; remove flan
ring.

6. Meanwhile, make topping. Chop almonds, place on a
baking sheet in bottom of oven for about 10 minutes,
to brown.

7. Add butter and brown sugar to reserved top of the
milk in saucepan; stir over a moderate heat until
sugar has melted. Bring to the boil and cook,
stirring, for 1 minute. Stir in browned almonds.

8. Spread topping over flan and return flan to oven;
cook for a further 10 minutes. Serve warm or cold.



- - - - - - - - - - - - - - - - - -