Cooking Recipe Copenhagen Flan
Recipe Ingredients
FOR SHORTCRUST PASTRY
FOR FILLING
FOR TOPPING
Directions
4 or 5 dr almond essence
1 1/2 oz blanched almonds
1 oz butter
1 1/2 oz soft brown sugar (dark)
1. Prepare a moderately hot oven (400F, Gas Mark 6). Place an 8-inch
fluted flan ring on a baking sheet.
2. Place plain flour and salt in a bowl; add fats, cut into small
pieces, and rub in with the fingertips until mixture resembles fine
breadcrumbs. Add about 1 1/2 tbs cold water and mix with a fork to
form a firm dough. Turn out on to a floured board and knead lightly.
Roll out pastry to a circle, 1 12/ in larger all around than flan
ring. Support pastry on rolling pin and lift on to flan rings: gently
ease pastry into flan ring and press into flutes. Roll of surplus
pastry with rolling pin across top of flan case. Press pastry into
flutes again with the fingers.
3. Spread jam in base of flan case.
4. Cream 2 oz margarine and the castor sugar together until light.
Beat egg and add gradually, beating well after each addition. Fold in
self-raising flour. Place 4 tablespoons of the top of the milk (or
evap!) in a small saucepan; reserve for topping. Stir remainder into
creamed mixture with a few drops of almond essence. Pour mixture into
flan case. 5. Bake in centre of oven for 20 to 25 minutes; remove
flan ring.
6. Meanwhile, make topping. Chop almonds, place on a baking sheet in
bottom of oven for about 10 minutes, to brown.
7. Add butter and brown sugar to reserved top of the milk in
saucepan; stir over a moderate heat until sugar has melted. Bring to
the boil and cook, stirring, for 1 minute. Stir in browned almonds.
8. Spread topping over flan and return flan to oven; cook for a
further 10 minutes. Serve warm or cold.