Apricot Flan

  • cooking time
    70 m
  • calories per serve
    334 cal
  • serves
    8
1 1/2 cups (225g)
plain flour
1 tbsp
icing sugar
125 g
butter, chopped
1
egg yolk
2 tbsp
chilled water, approx.
825 g
can apricot halves in syrup, drained
2
eggs
1/2 cup (125ml)
CARNATION Light & Creamy Evaporated Milk
1/2 tsp
nutmeg
1/2 cup (160g)
apricot jam, warmed
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
162 g
1398
6.8
15.2
9.2
41.8
22.1
Average Quantity
per:
100 g
863
4
9
6
26
14
0
0
0

Method

  1. preheat oven to 180°c/160°c fan forced. grease and base line a 23cm flan tin.

  2. sift flour and icing sugar into a medium bowl; rub in butter until mixture resembles breadcrumbs. add egg yolk and enough water to mix to firm dough. roll out into prepared tin; refrigerate 10 minutes.

  3. place a sheet of baking paper onto the pastry and scatter raw rice or pasta over the top. bake for 12 minutes. remove paper and rice and bake a further 12-15 minutes until light golden. remove from oven.

  4. whisk together eggs, Evaporated Milk and nutmeg, pour over apricots.

  5. bake 40-45 minutes until set. remove from oven and brush with jam. serve warm or cooled.

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