Autumn Pear Flan from The Robert Carrier Cookbook by Robert Carrier
Pastry Cream Combine sugar and cornflour in the top of a double saucepan. Stir in milk and cook over direct heat, stirring all the time, until mixture comes to
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- ¾ pint milk
- 5 egg yolks
- ½-1 teaspoon vanilla extract
- 2 teaspoons kirsch
- 1 9-inch rich shortcrust flan case
- 6-8 pears
- ¼ pound sugar
- 4 level tablespoons cornflour
- ¼ pint thick unsweetened apple purée
- juice of 1 lemon
- 1-1½ teaspoons red food colouring
- 1-inch piece of root ginger
- 4 tablespoons cold water
- 1 level teaspoon gelatine
- ½ pint red wine
- 6 ounces sugar
- 4 cloves
- pared rind of 1 lemon
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