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Thursday, 21 April, 2005 3:05 PM |
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| Raspberry
Meringue Flan |
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serves
8-10 |
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| Ingredients:
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| 4
eggs, separated |
| 250g
caster sugar |
| 25g
cornflour |
| 284ml
reduced fat evaporated milk |
| 1tsp
vanilla essence |
| 500g raspberries, or a
mixture of seasonal berries |
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| Method: |
- Preheat oven to lowest setting.
- Whisk the egg whites until they reach the soft peaks stage, then add
sugar gradually and continue to whisk until stiff. Spread or pipe onto
a foil-lined baking sheet in a round shape with raised edges (like a
pavlova) and bake for 2-3 hours until dried out and very palely golden.
- Mix the cornflour, sugar and a little of the evaporated milk to form
a paste. Bring the remaining milk to the boil and whisk into sugar mix.
- Return mixture to the pan and heat until thick, constantly stirring.
Remove from heat and beat in egg yolks and vanilla. Allow to cool.
- When ready to serve, spread the filling onto the meringue base and
top with your chosen berries.
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