A mouthwatering, easy-to-make dessert, Regal Flan is filled with fresh plums and covered with Creme Pdtissiere.
1 X 9-inch
Flan Case made with rich shortcrust pastry, baked blind and cooled
2 tablespoons water
1 lb. cooking plums, halved and stoned
4 oz. sugar thinly pared rind of 1 lemon 4 tablespoons lemon curd 1 lb. Victoria or large dessert plums, blanched, peeled, stoned and halved
16 fl. oz. Creme Pdtissiere, hot
4 oz. crushed digestive biscuits, mixed with
2 tablespoons soft brown sugar
Place the flan case on a serving platter and set aside.
Place the water, cooking plums, sugar and lemon rind in a medium-sized sauce-pan. Set the pan over moderate heat and cook the mixture, stirring constantly, until the sugar has dissolved. Reduce the heat to low and simmer the plums for 15 to 20 minutes or until they are soft and pulpy-Remove the pan from the heat and, using the back of a wooden spoon, rub the mixture through a strainer into a medium-sized mixing bowl. Discard the contents of the strainer.
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Stir the lemon curd into the plum puree.
Spoon the puree into the flan case, smoothing it over evenly with the back of the spoon. Arrange the Victoria or dessert plum halves on top of the puree. Pour the creme patissiere over the plums. Set aside to cool.
Place the flan in the refrigerator and chill for 2 hours or until the custard has set.
Remove the flan from the refrigerator and sprinkle the top with the biscuit mixture. Serve at once.