| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
|
|
Enough pastry to line a 10-11 inch pastry |
|
|
; case |
| 6 |
|
Passion fruits |
| 9 |
|
Egg yolks |
| 3 |
|
Eggs |
| 275 |
g |
Caster sugar |
| 200 |
g |
Unsalted butter |
| 150 |
ml |
Double cream |
|
|
Icing sugar |
| 2 |
|
Sprigs mint |
| 1/2 |
|
Passion fruit |
INSTRUCTIONS
DECORATION
Make the pastry and line the flan case.
Bring the juice and contents of the passion fruit up to the boil.
Remove from the heat and add the butter, mixing continuously. Whisk the
caster sugar, eggs and egg yolks together until well creamed.
Pour and mix in well the passion fruit to the egg mix. Add the cream.
Pour into the pre-baked flan case and bake for 30-45 minutes in a low oven.
Leave to cool and refrigerate.
Dust the top with icing sugar. Blast under the grill or with a blow torch
to caramelise the sugar.
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