| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 250 | g | Plain flour |
| 125 | g | Butter |
| 1 | Egg | |
| 10 | g | Caster sugar |
| 5 | g | Salt |
| 40 | Water, approximately | |
| 6 | Egg yolks | |
| 125 | g | Sugar |
| 600 | Milk | |
| 40 | g | Flour |
| 1 | Vanilla pod | |
| 12 | Fresh figs |
INSTRUCTIONS
Blend the pastry ingredients in a food processor, roll thinly and line a tin. Rest in the fridge for 2 hours. Bake blind until done and fill with creme patisserie. Bake until the pastry cream is set and cool. Beat the yolks with half of the sugar until pale. Sift in the flour and beat again. Bring the milk, the rest of the sugar and the split vanilla pod almost to the boil. Pour on the yolks (not the other way round). Stir, and return to the heat. Cook until a coating consistency is achieved. Pour into the shell and bake. When cold, decorate with a dozen fresh figs and glaze with a jar of warmed and sieved apricot jam. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3038
Calories From Fat: 1258
Total Fat: 142.3g
Cholesterol: 1535.4mg
Sodium: 6366.7mg
Potassium: 1075.2mg
Carbohydrates: 400.4g
Fiber: 14.7g
Sugar: 157.9g
Protein: 52.2g