Strawberry Flan

"Off Womens' Weekly. Made this a few times and it never fails to impress! Feel free to try this with any other fruit eg. mango, raspberry etc. I usually replace the arrowroot with cornstarch and it still comes through perfectly. The idea is to use any powdery white starch to thicken puddings or sauce. If you are running out of time, use instant custard. Have fun!"
 
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Ready In:
1hr 15mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Grease a 4x10cm flan tin.Cut pastry sheets in half and line tins. Trim edges. Cover, and refrigerate for 30 minutes.
  • Cover pastry with baking paper. Fill with rice. Cook in 190°C oven for 10 minutes Remove rice and paper. Cook for another 10 minute Cool.
  • To make the filling, beat egg with 1/4 cup milk. Add yolks, plain flour, cornflour and sugar. Beat till thick. Boil remaining milk in pan. Slowly beat hot milk into egg mixture till smooth. Return mixture to pan. Whisk over fire until boiling and thick. Remove. Stir in vanilla essence. Leave to cool.
  • Stir juice and arrowroot over fire until mixture boils and thickened.
  • Pour filling into pastry cases. Add strawberries. Brush with orange glaze.

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RECIPE SUBMITTED BY

<p>Born and bred in Singapore but currently living and working in Shanghai. Loves travelling and cooking, especially if its for the ones i love! Truth be told, there are few I enjoy cooking for as much as my partner who never cease to shower me with compliments with whatever I lay on the table! The sweetest man whose best dish thus far is his self-concorted mango prawn salad he's absolutely proud of, except he's not telling! <br /> <br />Really glad I came across this webbie by chance! Used to love tearing random recipes off magazines, and has recently took up experimenting recipes myself, so this is a great place for me to compile and store my dog-earred, gravy-stained recipes! It is a happy find considering one of my favourite pastime includes browsing and drooling over cookbooks at bookstores! I love that everyone's sharing here and kudos to other contributors who are definitely making me look like a real chef!</p>
 
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