Flan aux bananas yield 8 covers Flan Pastry (short) • 30g scone flour (college to provide) recipe 480g plain flour/30g baking powder sieve together 3 times • 90g plain flour • 30g lard or cooking fat • 30g butter • 15g sugar • 25g water Method 1. Rub the fat and butter into the flour, until no lumps are left. 2. Make a well and in this place the liquid (water, sugar) this may be previously dissolved in the liquid. 3. Mix ingredients to a smooth paste. Pastry Cream yield 8 covers • 4.5 dl milk • 120g sugar • 4 egg yolks • 60g plain flour • Vanilla
Method 1. Whisk the eggs and sugar. 2. Add the flour and mix to a smooth paste. 3. Bring the milk to the boil with the vanilla. 4. Allow to cool slightly and gradually add to the egg and sugar mixture stirring well. 5. Return to a clean pan and bring to the boil stirring continuously. 6. Pour into a basin and cool, cover with grease proof paper. Castor sugar may be sprinkled over to stop a skin forming. Banana flan • 1x recipe short crust pastry • 3 dl or ½ pt pastry cream • 3 bananas • 30g apricot jam (for glaze) • 1x lemon Method 1. Roll out pastry and line flan 20cm ring, cook unfilled and allow to cool. 2. Make the pastry cream, while still hot pour into the cooled pastry case, allow to set. 3. Peel and slice the banana evenly and neatly dipping each slice as it is sliced into pure lemon juice before arranging them on top, so to over lap each other. Start at the edge first. 4. Coat with Apricot glaze (Note the apricot glaze is made by boiling apricot jam with a little water and passing it through a sieve) Present whole on a round silver platter with doily Recipe by Hyun You Im (Honey) - Craft Guild of Chefs Graduate Awards 2009