INGREDIENTS

INSTRUCTIONS

To prepare the puff paste: Make a well in the centre of the flour and
pour 75 ml water into it. Gradually mix and knead to a soft dough.  Put
it in a plastic bag and refrigerate for 10 minutes. Roll out the  dough
on a lightly floured surface into a .5 cm thick rectangular  shape. Cut
the butter into small cubes and sprinkle over the entire  surface. Fold
over, ensuring that the butter doesn't fall out and  dust with flour.
Place the folded dough on a lightly floured surface,  and roll out the
dough again, but this time into a still thinner  rectangular shape and
dust with flour. Fold one end and then cover  with the other to make
three layers. Put the folded dough in a  plastic bag and freeze for 10
minutes. Repeat the process thrice.  Remove, roll out again on a
floured surface and divide the flattened  dough into two equal
portions.  To prepare the filling: Heat oil in a frying pan and fry the
bacon  over medium heat until cooked, but not crisp Put prawns, bacon
and  onions in a bowl. Mix well. Beat the eggs in a bowl, add the
remaining egg mixture ingredients and whisk well.  To prepare the
moulds: Grease a 22.5 cm round mould and line with the  flattened puff
paste, discarding the overlapping paste. Spread the egg  mixture in it.
Sprinkle grated cheese on top and bake in the  pre-heated oven at 350 F
for 25-30 minutes or till a cooking needle  when pricked, comes out
clean. If not, bake for a few more minutes.  Demould, garnish the flan
with caviar and lump fish roe or tuna and  serve as an entree.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 414
Calories From Fat: 230
Total Fat: 25.8g
Cholesterol: 93.9mg
Sodium: 633.9mg
Potassium: 266.8mg
Carbohydrates: 36.2g
Fiber: 1.5g
Sugar: 16.9g
Protein: 10.3g