A simple homemade flan case with a light filling, decorated with a stunning arrangement of fresh strawberries.
1 1/2 cups (150 g) 5 oz plain flour (All purpose)
1/2 stick (4 Tbsp) 2 oz (50 g) butter
325 ml (11 fl oz) fresh milk
2 tbsp (25g) 1 oz caster sugar (superfine granulated)
2 egg yolks
1 lb (450 g) fresh strawberries, wiped and hulled
2 - 3 tablespoons red seedless jam
1/2 stick (4 Tbsp) 2 oz (50 g) butter
325 ml (11 fl oz) fresh milk
2 tbsp (25g) 1 oz caster sugar (superfine granulated)
2 egg yolks
1 lb (450 g) fresh strawberries, wiped and hulled
2 - 3 tablespoons red seedless jam
method
1. Place 100 g (4 oz) flour into a bowl. Rub in butter until the mixture resembles breadcrumbs. Add 2 tablespoons milk and mix to a dough. Roll put on a floured work surface and line an 18 cm (7 inch) flan ring. Bake blind at 200°C (400°F) Mark 6 for 15 minutes. Cool.
2. Blend 3 tablespoons of milk with remaining flour and sugar, whisk in egg yolks and milk.
3. Heat mixture gently stirring until the custard thickens, boils and is smooth. Leave to cool.
4. Pour the custard into the pastry case. Halve the strawberries and arrange on the custard.
5. Warm the jam with 1 tablespoon of water and use to glaze the strawberries. Serve with cream.
2. Blend 3 tablespoons of milk with remaining flour and sugar, whisk in egg yolks and milk.
3. Heat mixture gently stirring until the custard thickens, boils and is smooth. Leave to cool.
4. Pour the custard into the pastry case. Halve the strawberries and arrange on the custard.
5. Warm the jam with 1 tablespoon of water and use to glaze the strawberries. Serve with cream.
serving amount
serves 6
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