Sweet Corn and Garlic Sausage Flan Recipe

Summary

Preparation Time35 MinCooking Time40 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Basic shortcrust pastry dough1 (made with 1 pound flour)
 Butter1 Ounce
 Onion1 , peeled and chopped
 Dried mixed herbs1 Teaspoon
 Canned sweet corn1 Ounce, drained
 Garlic sausage4 Ounce, chopped
 Tomatoes2 , peeled and chopped
 Creamy milk/Single cream1⁄2 Pint
 Eggs3
 Salt To Taste
 Freshly ground black pepper To Taste
 Cheddar cheese2 Ounce, grated

Nutrition Facts

Serving size

Calories 547 Calories from Fat 330

% Daily Value*

Total Fat 37 g56.7%

Saturated Fat 16.3 g81.4%

Trans Fat 0.1 g

Cholesterol 215.1 mg

Sodium 682.8 mg28.5%

Total Carbohydrates 38 g12.6%

Dietary Fiber 2.5 g10%

Sugars 7.1 g

Protein 17 g34.4%

Vitamin A 22% Vitamin C 18.1%

Calcium 21.4% Iron 10.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Dust flour over the working table and roll out the dough.
3) Using the rolled dough sheet line a 10 inch flan ring and set on a baking sheet.

MAKING
4) In a pan, melt the butter and sauté onion until soft.
5) Place the onion to the pastry case and top with corn, garlic, sausage and tomatoes.
6) In a bowl, beat together milk or cream, eggs and seasoning to taste.
7) Spoon the egg mixture over the filling and dredge with the cheese.
8) Bake in the oven for 35 minutes, until the filling is set.

FINALIZING
9) Allow to cool over a wire rack, to remove the flan ring.
10) If you wish to freeze the dish, then do so at this stage. Place the flan between 2 cardboard sheets.
11) Fastened with freezer tape and pack in freezer bag.
12) Seal, label and return to freezer.

SERVING
13) Serve hot with small mixed salad.
14) If using the frozen flan, take off the wrapping and place the flan on a baking sheet.
15) Reheat from frozen in a preheated moderately hot oven for 35 minutes or until well heated.
16) Serve as mentioned in step 13.
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