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Podcast: Recipe for the day
Episode:

Flans and tarts
Category: Arts
Duration:
Publish Date: 2017-03-14 12:28:16
Description: This show was recorded especially for Dot Gee, our oldest listener at 96. She lives in a care home and listens to us via BC Radio every day. She says she always had trouble with flans, so we hope we can throw some light on the subject. Sponge cases You can buy them from the shop or make your own: 100 g plain flour Pinch salt 100 g caster sugar 3 eggs Grease and dust with flour your loose bottomed flan case Sift flour and salt into a bowl Place eggs in a warm bowl andwisk with the sugar until pale and fluffy Fold in the flour Spoon into your flan case Bake for 15 - 20 minutes 190 C Gas 5 375 F Pate sucree 180 g plain flour 90 g cold butter 90 g golden caster sugar 1 egg 2 - 3 tablespoons cold water Mix all into a food processor. Roll out into a greased flan tin and bake blind 10 minutes with the baking beads and then 15 - 20 minutes without at 190 C 375 F Gas 5 Glazes Use any jelly you prefer, jam type jellies are good Use 4 tablespoons with 2 teaspoons of water. Bring to the boil and allow to cool Brush over your fruit You can use apple jelly, honey Creme Patisserie 450 ml milk 100 ml single cream 1 level teaspoon cornflour 2 eggs 100 g golden caster sugar Heat milk in a pan under a low light beat the cream, cornflour, egg and sugar together Pour the hot milk gradually into the egg mixture, stirring all the time Return the mix to the pan and bring to the boil, stirring all the time Pour into a bowl to cool, cover. Image by Sarah on Flicr
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