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Ingredientes
- 1 x quantity sweet shortcrust pastry recipe
- 3 x Large eggs size 3 separated
- 110 gm caster sugar
- 230 gm curd cheese The grated rind and juice of 1 small lemon
- 30 gm butter or possibly margarine melted
- 30 gm plain flour
- 30 gm large seedless raisins Icing sugar for dredging
- 1 x 20.5 cm loosebased deep flan tin
Direcciones
- Roll out the pastry and use to line the flan tin.
- Prick the base and refrigeratefor 20 min.
- Meanwhile heat the oven to Gas Mark 5 375 degrees F 190 degrees C
- Line the tin with greaseproof paper and fill with baking beans.
- Bake "blind" for 15 to 20 min removing the paper and beans for the last 5 to 7 min.
- Remove from the oven and reduce the temperature to Gas Mark 3 325 degrees F 170 degrees C. Place a baking tray in the oven to heat up.
- Beat the eqq yolks with the suqar the flour.
- Stiffly whisk the egg whites and carefully mix in.
- Spoon the filling into the flan and scatter over the raisins.
- Bake for 40 min till set.
- Leave to cold.
- Dredge with icing sugar before serving.
- Serves 6
- adapted from a Tudor recipe
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 6 servings | |
| Calories 205 | |
| Calories from Fat 127 | 62% |
| Total Fat 14.23g | 18% |
| Saturated Fat 7.51g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 266mg | 11% |
| Potassium 76mg | 2% |
| Total Carbs 5.48g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.44g | 0% |
| Protein 13.61g | 22% |
