| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Desserts, Restaurants |
8 |
Servings |
INGREDIENTS
|
|
—Flan Shell— |
| 1/4 |
c |
Soft Butter |
| 2 |
tb |
Sugar |
| 3 |
tb |
Almond Paste |
| 1/2 |
ts |
Lemon Peel; Grated |
| 1 |
|
Whole Egg White |
| 3/4 |
c |
All-Purpose Flour; Sifted |
| 3 1/4 |
oz |
Vanilla Pudding And Pie Filling Mix |
| 1 1/2 |
c |
Milk |
| 1 |
ts |
Vanilla |
| 4 |
|
Ladyfingers; Split |
| 2 |
ts |
Kirsch -Apricot Glaze— |
| 1/2 |
c |
Apricot Preserves |
| 13 |
|
Banana Slices; Cut Diagonally, 1/8" Thick |
| 1/3 |
c |
Fresh Raspberries |
| 1/3 |
c |
Seedless Green Grapes |
| 8 |
|
Fresh Strawberries; Halved |
| 1/4 |
c |
Fresh Blueberries |
INSTRUCTIONS
PASTRY CREAM
1. Make Flan Shell: Grease and lightly flour an 8-by-11/2-inch round
layer-cake pan. In small bowl of electric mixer, at medium speed, cream
butter, sugar, almond paste, and lemon peel until well combined. Add egg
white; beat, at high speed, until smooth. Gradually beat in flour. With
fingers, press evenly onto bottom and side of pan. Refrigerate - 1 hour.
2. Preheat oven to 300F. Bake shell 50 minutes, or until golden. Cool 15
minutes. Gently turn out on rack; cool.
3. Make Pastry Cream: In small saucepan, combine pudding mix with milk.
Cook as package directs. Remove from heat. Turn into bowl. Add vanilla.
~ace sheet of waxed paper on surface of filling. Refrigerate until chilled.
4. Assemble flan 1 hour before serving: Spread half the pastry cream over
bottom of shell. Arrange ladyfingers over surface. Sprinkle with kirsch.
Cover with rest of cream.
5. Make Apricot Glaze: In small saucepan, heat apricot preserves with 2
tablespoons water, stirring until melted. Strain; cool. Arrange fruit over
surface, brushing with glaze. Refrigerate. Serves 8.
Recipe by: diane@keyway.net (The Four Seasons, New York)
Posted to recipelu-digest Volume 01 Number 318 by "Diane Geary"
<diane@keyway.net> on Nov 27, 1997
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