A melt-in-the-mouth dessert, Redcurrant Flan is worth all the effort of preparation.
The amount oj sugar in this recipe may be increased for those who have a sweet tooth.
15 fl. oz. Creme Patissiere
1 tablespoon cherry brandy
1 X 9-inch Flan Case made with shorterust pastry, baked blind and cooled
1 ½ lb. redcurrants, trimmed
2 tablespoons sugar
11. oz. raspberry jelly , cool and on the point of setting
10 fl. oz. double cream , stiffly whipped
In a medium-sized mixing bowl, combine the creme patissicrc and cherry brandy with a fork.
Spoon the crcmc patissicrc mixture into the flan case. Arrange 1 pound of the redcurrants on top of the mixture and sprinkle over the sugar. Spoon the raspberry jelly over the redcurrants.