Seafood Flan Recipe
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Ingredients
| Plain flour | 500 Milliliter (Pastry case:) | |
| Salt | 1/2 Teaspoon (Pastry case:) | |
| Cayenne pepper | 1 Pinch (Pastry case:) | |
| Ground black pepper | 1 Pinch (Pastry case:) | |
| Butter | 125 Gram (Pastry case:) | |
| Egg yolk | 1 (Pastry case:) | |
| Lemon juice | 2 Teaspoon (Pastry case:) | |
| Water | 6 Teaspoon (Pastry case:) | |
| Small onion, chopped 1 | ||
| Butter | 15 Gram (Filling:) | |
| Eggs | 3 Small (Filling:) | |
| Extra egg yolk 1 | ||
| Cream | 125 Milliliter (Filling:) | |
| Finely grated lemon rind 1 teaspoon | ||
| Shellfish | 375 Milliliter, mixed (Filling:) | |
| Brandy | 3 Tablespoon (Filling:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Pastry Case:
Sieve flour and seasonings into a mixing bowl.
Rub butter into flour with fingertips until mixture resembles breadcrumbs.
Mix egg yolk, lemon juice and water together.
Add to flour and mix with a round bladed knife to form a stiff dough.
Cover with clear plastic and stand in refrigerator for 30 minutes.
Roll out and line a 23 cm (9-inch) flan ring.
Prick base of flan, line inside with a circle of greased greaseproof paper and sprinkle with dried beans or peas.
Bake in the middle shelf of a moderately hot oven for 15-20 minutes.
Do not allow to brown.
Remove paper and beans.
Filling:
Saute onion in butter until soft, do not brown.
Whisk eggs, egg yolk, cream, seasonings and grated lemon rind together.
Add to sauteed onion and mix together.
Heat seafood gently in brandy and flame.
Place seafood in flan case and gently pour over custard.
Cook in a moderately hot oven for 25-30 minutes until filling is set and golden brown.
Serve immediately with a tossed green salad.
Sieve flour and seasonings into a mixing bowl.
Rub butter into flour with fingertips until mixture resembles breadcrumbs.
Mix egg yolk, lemon juice and water together.
Add to flour and mix with a round bladed knife to form a stiff dough.
Cover with clear plastic and stand in refrigerator for 30 minutes.
Roll out and line a 23 cm (9-inch) flan ring.
Prick base of flan, line inside with a circle of greased greaseproof paper and sprinkle with dried beans or peas.
Bake in the middle shelf of a moderately hot oven for 15-20 minutes.
Do not allow to brown.
Remove paper and beans.
Filling:
Saute onion in butter until soft, do not brown.
Whisk eggs, egg yolk, cream, seasonings and grated lemon rind together.
Add to sauteed onion and mix together.
Heat seafood gently in brandy and flame.
Place seafood in flan case and gently pour over custard.
Cook in a moderately hot oven for 25-30 minutes until filling is set and golden brown.
Serve immediately with a tossed green salad.
Chef
