Fruit Flan
Sponge cake and fruit always go well together, add in French pastry cream and voila, a yummy dessert. Although I have made Fruit Tart with the crust base before, Fruit Flan is something I only recently learned to make. The problem was I didn’t have the special flan tin (see photos below) to make the flan base, that is until I found it in one of the specialty kitchen shop at the end of last year. The flan tin has a raised base in the centre which when the cake is baked, allows the hollow centre to be filled with pastry cream.
[Ingredients]
Sponge Base:
2 egg yolks
30g caster sugar
½ teaspoon lemon essence
30g cornflour
20g plain flour
½ teaspoon baking powder
2 egg whites
50g caster sugar
20g butter, melted
30ml hot water
Crème Pâtissière:
500ml (2 cups) milk
1 whole egg
2 egg yolks
110g (1/2 cup) caster sugar, or adjust to taste
20g (2 scant tablespoons) plain flour
20g (2 tablespoons) custard powder or cornflour
pinch salt
Fruit Topping:
1 punnet strawberries and 4 to 6 kiwis
http://cafeoftheeast.blogspot.com/
[Preparation]
Sponge Base:
1. Preheat oven to 180°C. Grease and flour a 26cm flan tin, line the raised centre part with baking paper.
2. Combine melted butter and hot water, set aside to cool slightly while preparing other ingredients. Sift cornflour, plain flour and baking powder. Beat egg yolks, 30g caster sugar and essence until creamy. Beat in slightly cooled combined melted butter and hot water. Fold in flour mixture.
3. Whisk egg whites until soft peaks. Gradually beat in 50g caster sugar until the meringue is stiff.
4. Fold 1/3 of the meringue first into the yolk mixture. Then fold the remaining meringue in.
5. Pour batter into prepared tin, smoothing the surface. Bang the tin lightly on the bench surface to remove any large air bubbles in the batter. Put into preheated oven and bake for about 25 minutes, or until cooked.
6. Let the cake cool in its tin for about 10 minutes. Carefully ply the cake away from the sides of the tin and turn out onto a wire rack to cool completely, hollow side up.
Crème Pâtissière:
1. Whisk together whole egg, egg yolks, 3/4 cup milk and sugar. Mix in flour, custard powder and salt.
2. Bring the remaining milk just to the boil in a saucepan. Pour the warm milk in small stream into the egg mixture, whisking constantly with a balloon whisk as you pour (very important). Pour everything back into the saucepan.
3. Whisk the mixture over medium heat until it thickened and firmed up. Remove from heat. Pour into a bowl and plunge the bottom of the bowl into a larger bowl of iced-water to cool. Once cold, fill the Crème Pâtissière into a piping bag fixed with a plain round nozzle, twist the open end to seal up the cream. Keep in the refrigerator until ready to use.
To Finish:
Pipe the Crème Pâtissière into the hollow of the sponge flan base, decorate top with sliced strawberries and kiwis.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
[Ingredients]
Sponge Base:
2 egg yolks
30g caster sugar
½ teaspoon lemon essence
30g cornflour
20g plain flour
½ teaspoon baking powder
2 egg whites
50g caster sugar
20g butter, melted
30ml hot water
Crème Pâtissière:
500ml (2 cups) milk
1 whole egg
2 egg yolks
110g (1/2 cup) caster sugar, or adjust to taste
20g (2 scant tablespoons) plain flour
20g (2 tablespoons) custard powder or cornflour
pinch salt
Fruit Topping:
1 punnet strawberries and 4 to 6 kiwis
http://cafeoftheeast.blogspot.com/
[Preparation]
Sponge Base:
1. Preheat oven to 180°C. Grease and flour a 26cm flan tin, line the raised centre part with baking paper.
2. Combine melted butter and hot water, set aside to cool slightly while preparing other ingredients. Sift cornflour, plain flour and baking powder. Beat egg yolks, 30g caster sugar and essence until creamy. Beat in slightly cooled combined melted butter and hot water. Fold in flour mixture.
3. Whisk egg whites until soft peaks. Gradually beat in 50g caster sugar until the meringue is stiff.
4. Fold 1/3 of the meringue first into the yolk mixture. Then fold the remaining meringue in.
5. Pour batter into prepared tin, smoothing the surface. Bang the tin lightly on the bench surface to remove any large air bubbles in the batter. Put into preheated oven and bake for about 25 minutes, or until cooked.
6. Let the cake cool in its tin for about 10 minutes. Carefully ply the cake away from the sides of the tin and turn out onto a wire rack to cool completely, hollow side up.
Crème Pâtissière:
1. Whisk together whole egg, egg yolks, 3/4 cup milk and sugar. Mix in flour, custard powder and salt.
2. Bring the remaining milk just to the boil in a saucepan. Pour the warm milk in small stream into the egg mixture, whisking constantly with a balloon whisk as you pour (very important). Pour everything back into the saucepan.
3. Whisk the mixture over medium heat until it thickened and firmed up. Remove from heat. Pour into a bowl and plunge the bottom of the bowl into a larger bowl of iced-water to cool. Once cold, fill the Crème Pâtissière into a piping bag fixed with a plain round nozzle, twist the open end to seal up the cream. Keep in the refrigerator until ready to use.
To Finish:
Pipe the Crème Pâtissière into the hollow of the sponge flan base, decorate top with sliced strawberries and kiwis.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
posted by SeaDragon @ 5.3.06
5 Comments:
your flan looks shiok. send some over mate!
Edith,
Sending over, catch :)
This looks sooooo good :)
yummmmmmy, make me so hungry,you make it very nice , like "sell' one.
Thanks, Angie & serene :)
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