*  Exported from  MasterCook  *
 
                              COPENHAGEN FLAN
 
 Recipe By     : 
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Desserts                         Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           --------FOR SHORTCRUST
                         PASTRY-------------------
    6       oz           Plain flour
    1       pn           Salt
    1 1/2   oz           Margarine
    1 1/2   oz           Lard (or shortening)
    1       c            Cold water to mix as
                         -necessary
                         -----FOR FILLING-----
    3       tb           Apricot jam
    2       oz           Margarine
    2       oz           Castor sugar
    1                    Eggs (standard)
    2       oz           Self-raising flour
   10       oz           Evaporated milk
                         -----FOR TOPPING-----
 
   4 or 5 dr almond essence
     1 1/2 oz blanched almonds
         1 oz butter
     1 1/2 oz soft brown sugar (dark)
   
   1.  Prepare a moderately hot oven (400F, Gas Mark 6).
   Place an 8-inch fluted flan ring on a baking sheet.
   
   2.  Place plain flour and salt in a bowl; add fats,
   cut into small pieces, and rub in with the fingertips
   until mixture resembles fine breadcrumbs. Add about 1
   1/2 tbs cold water and mix with a fork to form a firm
   dough. Turn out on to a floured board and knead
   lightly.  Roll out pastry to a circle, 1 12/ in larger
   all around than flan ring.  Support pastry on rolling
   pin and lift on to flan rings: gently ease pastry into
   flan ring and press into flutes.  Roll of surplus
   pastry with rolling pin across top of flan case.
   Press pastry into flutes again with the fingers.
   
   3.  Spread jam in base of flan case.
   
   4.  Cream 2 oz margarine and the castor sugar together
   until light. Beat egg and add gradually, beating well
   after each addition.  Fold in self-raising flour.
   Place 4 tablespoons of the top of the milk (or evap!)
   in a small saucepan; reserve for topping.  Stir
   remainder into creamed mixture with a few drops of
   almond essence.  Pour mixture into flan case. 5.  Bake
   in centre of oven for 20 to 25 minutes; remove flan
   ring.
   
   6.  Meanwhile, make topping.  Chop almonds, place on a
   baking sheet in bottom of oven for about 10 minutes,
   to brown.
   
   7.  Add butter and brown sugar to reserved top of the
   milk in saucepan; stir over a moderate heat until
   sugar has melted.  Bring to the boil and cook,
   stirring, for 1 minute.  Stir in browned almonds.
   
   8.  Spread topping over flan and return flan to oven;
   cook for a further 10 minutes.  Serve warm or cold.
  
 
 
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