[guide.chat] corn and ham flan
- From: "Kevin Burgin" <kevin.burgin@xxxxxxxxxxxxx>
- To: "Ms Angela Andrassy" <angela.andrassy@xxxxxxxxxxxxxx>, "Alison Anthony Alison Anthony" <ali.anthony@xxxxxxxxxxxxxxxx>, "vi cooking vi cooking" <vi_cooking@xxxxxxxxxxxxxxxxx>, "guide chat guide chat dolphin" <guide.chat@xxxxxxxxxxxxx>, "Ms Julie Vaughan" <julie.vaughan1@xxxxxxxxxxxxxxx>
- Date: Wed, 20 Feb 2013 21:30:57 -0000
Corn And Ham Flan
From The Hamlyn All Colour Cook Book by Mary Berry, Ann Body and Audrey Ellis
300 recipes originally published in 1970
Serves 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Oven Setting: 200 degrees Celsius/400 degrees Fahrenheit/gas mark 6
Ingredients:
150 G or 6 oz of short crust pastry
1 small tin of evaporated milk
25 G or 1 oz of plain flour
50 G or 2 oz of butter
1 small onion
75 G or 3 oz of ham, diced
200 G or 7 oz can of corn
1 teaspoon of mustard
salt and pepper
75 G or 3 oz of grated cheese
a few sprigs of parsley
METHOD:
Roll out the pastry on a lightly floured surface. Line an 8 inch flan ring
with the pastry. Trim the edges and bake blind for 20 minutes. Allow to cool.
Make up the milk to half a pint with water. Whisk in the flour and add half
the butter. Bring to the boil, stirring until thickened.
Chop the onion finely and fry in the remaining butter until soft. Add to the
mixture with the ham and drained corn, mustard, salt and pepper. Mix well.
Pour into the prepared flan case, sprinkle with the grated cheese and grill
until browned. Serve cold, garnished with parsley.
Quick Tip.
To prevent the pastry from stretching, wrap it round a floured rolling pin.
Then lift it up and place gently into the flan case. It will unroll very
easily into place. Lift the edges of the pastry up and push the pastry down
into the flan case so that there are no air pockets under the pastry.
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