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Recipes > Fruit Flan
Guyanese and Trinidadian Recipes

Fruit Flan

Ingredients

3 oz sugar
3 eggs
3 oz flour
½ tsp baking powder
1 tbsp warm water
Fruit, canned or fresh
Glaze
2 tsp cornflour
¼ pt fruit juice or water
1 - 2 oz sugar
Lemon juice
Colouring, if required

Preparation

  • Beat the eggs and sugar together until light and fluffy. Gently fold in the flour with baking powder added. Add enough warm water to achieve a pouring consistency.
  • Pour into a well-greased flan pan and bake blind for about 15 minutes at 425°F. Remove from the heat.
  • Using fruit of contrasting colours, drain well and cut the fruit into small pieces before arranging in flan pan, filling it well.
  • If fresh fruit is used, put the fruit into a saucepan with sugar and ¼ pint water, and stew to produce the juice for the glaze.
  • Glaze: Blend the cornflour with a little fruit juice. Put the remaining juice in a pan with the sugar and bring to a boil. Pour on to the cornflour, return to the pan and add a drop of lemon juice. Boil until clear and of a coating consistency. Remove from heat and put aside to cool.
  • Arrange the fruit in the flan case. Pour on the glaze and serve cold, decorated with cream.
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