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Friday, 28 March 2014

Pineapple Cream Flan

Look'n Cook: A complete cook’s encyclopaedia with step-by-step guides to creative cooking in 60 weekly parts, London 1978



Look ‘n Cook No 17
Pineapple Cream Flan     
225g sweet shortcrust (pie crust)For the filling: 100g (1 cup) canned pineapple, drained & chopped; 100g (1/2 cup) castor sugar; juice and grated rind 1 lemon; 25g (1 ¼ tblspn) gelatine; 50 ml (1/2 cup) hot water; 3 egg whites; 25g (1 tblspn) castor sugar; 150ml (5/8 cup) double (heavy) creamFor the praline: 50g (1/4 cup) castor sugar; 50g (1/4 cup) almonds
1 Roll out the pastry 5mm thick & line a flan case with it. Prick well with a fork. 
2 Preheat the oven to 200° C
3 Bake the flan blind for 20 minutes, then cool. 
4 To make the filling, put the pineapple, sugar and lemon in a saucepan, and bring to the boil. Simmer for 5 minutes. Pour on to the beaten egg yolks & stir.           
5 Dissolve the gelatine in the hot water, and add to the mixture. Cool.                                                            
6 Beat the egg whites until stiff. Add the castor sugar and beat again. Gently fold into the pineapple mixture.                                                                                                                                                                              
7 Finally whip the double cream and fold most of it into the mixture.                                                                              
8 When chilled, but not set, pour into the flan case. Chill.                                                                                      
9 To make the praline, melt the sugar in a saucepan over a gentle heat and add the almonds. Stir with a metal spoon until dark brown. Pour on to an oiled tin and cool a little. Crush with a rolling pin.      
10 decorate the flan with the remaining whipped cream and sprinkle with the crushed praline. Chill & serve.                                                                                                                                                                    Serves 8.
The flan in the magazine.

The flan in my kitchen.




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