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.
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The flan in my kitchen.
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