1 whole egg, separated, plus 1 yolk
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
2 level tbsp plain flour (All purpose)
2 level tbsp cornflour (cornstarch)
1 1/4 cup (1/2 pint) 300 ml milk
2.5 ml (1/2 tsp) vanilla essence
3 bananas
2 tbsp (30 ml) Apricot Glaze
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
2 level tbsp plain flour (All purpose)
2 level tbsp cornflour (cornstarch)
1 1/4 cup (1/2 pint) 300 ml milk
2.5 ml (1/2 tsp) vanilla essence
3 bananas
2 tbsp (30 ml) Apricot Glaze
for the short crust pastry
3/4 cup (100 g) 4 oz plain flour (All purpose)
1.25 ml (1/4 tsp) salt
1/2 stick (4 Tbsp) 2 oz (50 g) margarine (or half butter, half lard)
flour for rolling out
1.25 ml (1/4 tsp) salt
1/2 stick (4 Tbsp) 2 oz (50 g) margarine (or half butter, half lard)
flour for rolling out
method
1. Set the oven at 200°c (400°f) gas 6.
2. To make the pastry, sift the,flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs.
3. Add enough cold water (about 45 ml (3 tbsp)) to make a stiff dough.
4. Press the dough together with your fingertips.
5. Roll out the pastry on a lightly floured surface and use to line a 20 cm (8 inch) flan tin or ring placed on a baking sheet.
6. Line the pastry with greaseproof paper and fill with baking beans.
7. Bake 'blind' for 20 minutes, then remove the paper and beans.
8. Return to the oven for 5 - 7 minutes, then cool completely.
9. Make the filling. In a bowl, mix both egg yolks with the sugar. Beat until thick and pale in colour, then beat in the flours.
10. Add enough of the milk to make a smooth paste. Pour the rest of the milk into a saucepan and bring to just below boiling point.
11. Pour on to the yolk mixture, stirring constantly, then return the mixture to the saucepan. Cook over low heat, stirring, until the mixture boils and thickens. Remove from the heat.
12. Whisk the egg white in a clean, grease free bowl until stiff. Fold it into the custard with the vanilla essence. Return to the heat and cook for a couple of minutes, then cool.
13. Cover the surface of the custard with dampened greaseproof paper while cooling.
14. Spoon the cold custard into the flan case and top with sliced bananas.
15. Glaze immediately with hot apricot glaze and leave to set. Serve cold.
2. To make the pastry, sift the,flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs.
3. Add enough cold water (about 45 ml (3 tbsp)) to make a stiff dough.
4. Press the dough together with your fingertips.
5. Roll out the pastry on a lightly floured surface and use to line a 20 cm (8 inch) flan tin or ring placed on a baking sheet.
6. Line the pastry with greaseproof paper and fill with baking beans.
7. Bake 'blind' for 20 minutes, then remove the paper and beans.
8. Return to the oven for 5 - 7 minutes, then cool completely.
9. Make the filling. In a bowl, mix both egg yolks with the sugar. Beat until thick and pale in colour, then beat in the flours.
10. Add enough of the milk to make a smooth paste. Pour the rest of the milk into a saucepan and bring to just below boiling point.
11. Pour on to the yolk mixture, stirring constantly, then return the mixture to the saucepan. Cook over low heat, stirring, until the mixture boils and thickens. Remove from the heat.
12. Whisk the egg white in a clean, grease free bowl until stiff. Fold it into the custard with the vanilla essence. Return to the heat and cook for a couple of minutes, then cool.
13. Cover the surface of the custard with dampened greaseproof paper while cooling.
14. Spoon the cold custard into the flan case and top with sliced bananas.
15. Glaze immediately with hot apricot glaze and leave to set. Serve cold.
serving amount
serves 6
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