200 g (8 oz) rich shortcrust pastry
450 ml (3/4 pint) rich milk
2 level tablespoons riceflour
4 egg yolks
4 oz (100 g) plain chocolate
butter
450 ml (3/4 pint) rich milk
2 level tablespoons riceflour
4 egg yolks
4 oz (100 g) plain chocolate
butter
method
1. Roll out the pastry and line a flan tin.
2. Bake blind for 10 minutes at 200°C, 400°F, mark 6.
3. Bring the milk almost to boiling point. Remove from the heat, and gradually blend it into the riceflour until all the milk is used up, then beat in the egg yolks.
4. Melt the chocolate in a bowl over a pan of boiling water, then add to the milk and egg mixture.
5. Pour into the flan case and dot with butter, which will prevent a skin from forming.
6. Cook for 30-35 minutes at 200°C, 400°F, mark 6.
2. Bake blind for 10 minutes at 200°C, 400°F, mark 6.
3. Bring the milk almost to boiling point. Remove from the heat, and gradually blend it into the riceflour until all the milk is used up, then beat in the egg yolks.
4. Melt the chocolate in a bowl over a pan of boiling water, then add to the milk and egg mixture.
5. Pour into the flan case and dot with butter, which will prevent a skin from forming.
6. Cook for 30-35 minutes at 200°C, 400°F, mark 6.
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