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Add a photoRaciónes: 12
Ingredientes
- 1 x quantity sweet shortcrust pastry
- 210 ml creamy lowfat milk
- 70 ml single cream
- 2 x Large eggs size 3 plus 1 yolk
- 30 gm caster sugar Freshly grated nutmeg
- 1 x 20.5 cm loosebased 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 6 400 degrees F 200 degrees C.
- Line the flan case with greaseproof paper and fill with baking beans.
- Bake the flan "blind" for 25 min removing the paper and baking beans for the last 10 min to dry out the pastry base.
- Put a baking tray in the oven to heat up.
- Meanwhile prepare the filling.
- Hot the lowfat milk and cream to just below boiling point.
- Whisk the Large eggs and the yolk with the sugar then pour on the warm lowfat milk and cream whisking continuously.
- Strain the mix into the pastry case and sprinkle with grated nutmeg.
- Stand the flan on the warm baking tray and bake for 5 min.
- Reduce the oventemperature to Gas Mark 3 325 degrees F 170 degrees C and bake for a further 25 to 30 min till the custard is set.
- Serve hot.
- serves 46
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 12 servings | |
| Calories 31 | |
| Calories from Fat 19 | 61% |
| Total Fat 2.13g | 3% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 22mg | 1% |
| Potassium 45mg | 1% |
| Total Carbs 1.18g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.01g | 1% |
| Protein 1.8g | 3% |
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