Fruit Flan - serves 8
- 1 x 8 inch sweet flan case, cooked (see sweet pastry case)
- Fruits – strawberries, kiwi, peach, plum, berries, grapes, pineapple. Anything you like
- Apricot jam
- for the Pastry cream
- 280ml milk
- 50g caster sugar
- 2 eggs
- 30g cornflour
- 10g gluten free custard powder
- a few drops of vanilla extract
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
for the Pastry Cream
Place the milk in a saucepan and place on the heat.
Beat the sugar and eggs together until white and creamy.
Stir in the cornflour and custard powder.
When the milk has come to the boil mix half into the egg mixture then pour this back into the milk. Stir over a low heat until the mixture thickens then beat until smooth.
If the heat is too high the mixture will scramble.
for the Fruit Flan
Pour the custard into the cooked pastry case. Leave to cool then place the pastry case in the fridge until just before needed.
No more than a couple of hours before needed, chop the fruit that you are using on your flan and decorate the top making sure to completely cover the custard with the fruit.
Place 2 tbsp sieved apricot jam into a saucepan with 2 tbsp water. Bring to the boil and using a pastry brush, cover the fruit with jam.
Serve cold with pouring cream.
how to make this recipe dairy free...
Make the pastry case with dairy free margarine.
Make the pastry cream using your choice of dairy free milk.