ingredients
serves 6
1 stick (8 Tbsp) 115 g (4 oz) butter
1 3/4 cup (170 g) 6 1/2 oz plain flour (All purpose)
3 tbsp (45 ml) ground almonds
6 tbsp (90 ml) caster sugar (superfine granulated)
1 1/4 cup (1/2 pint) 300 ml milk, plus 2 tbsp (30 ml)
1/4 level tsp (1.25 ml) ground nutmeg
2 eggs, separated
15 ml (3 level tsp) gelatine
3 tbsp (60 ml) rum
90 ml (6 tbsp) fresh double cream (heavy cream)
grated chocolate to decorate
method
1. Rub the butter into the flour, stir in the ground almonds with 45 ml (3 level tbsp) sugar. Add about 30 ml (2 tbsp) milk to bind the mixture to a soft dough.
2. Roll out the pastry and use to line a deep 20.5 cm (8 inch) loose bottomed flan tin. Bake 'blind' in the oven at 200°C (400°F) mark 6 for 10 -15 minutes. Leave to cool.
3. Gently heat the milk and nutmeg in a saucepan. Beat the egg yolks, one egg white and remaining sugar together. Pour on the heated milk, return to the pan and cook gently until it thickens. Do not allow the mixture to boil.
4. Soak the gelatine in the rum. Stir into the hot custard to dissolve.
5. Whip the fresh cream until softly stiff, then whisk the remaining egg white until stiff. Fold the fresh cream then egg white into the cool, half-set custard. Turn into a flan case and refrigerate to set.
6. Remove the flan ring, leave for 30 minutes at room temperature. Decorate with grated chocolate.
