Crisp, rich pastry filled with a smooth, sweet raisin filling, Velvet Raisin Flan may be served as a coffee snack or with with whipped cream as a super dessert.
1 oz. cornflour
1 teaspoon salt
6 oz. castor sugar
5 egg yolks
16 fl. oz. milk, scalded
1 oz. unsalted butter, cut into small pieces
12 oz. sultanas or seedless raisins
1 teaspoon vanilla essence
9-inch Flan Case made with rich shortcrust pastry, baked blind and cooled
In a medium-sized mixing bowl, mix the cornflour and salt together. Stir in the sugar and set aside.
Place the egg yolks in a large, heat-proof mixing bowl. Set the bowl over a saucepan half-filled with hot water and set the pan over moderately low heat. Using a wire whisk or rotary beater, beat the egg yolks for 2 minutes. Add the cornflour and sugar mixture, a little at a time, beating constantly. Slowly add the milk and then the butter, beating constantly.
Cook the mixture, beating constantly, for 10 minutes or until the custard is thick and smooth. o not allow the custard to come to the boil or it will curdle.)
Remove the pan from the heat and remove the bowl from the pan. Stir in the sultanas or seedless raisins and the vanilla essence.
Pour the custard mixture into the flan case. Set aside to cool to room temper-ature. Cover the flan case with aluminium foil and chill in the refrigerator for 1 hour or until the custard has set.
Remove the flan from the refrigerator. Remove and discard the foil and serve at once.