Ingredients:
• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease an18cm/7in flan tin with low-fat spread.
• Put the flour and salt in a bowl. Add the low-fat spread, and rub in withyour fingertips until the mixture resembles crumbs. Adding a tablespoonof water at a time, mix with just enough cold water to form a firmdough. Knead gently on a lightly floured work surface. Roll out and useto line the flan tin. Prick the base with a fork. Fill with crumpled foil, andplace on a baking tray.
• Bake in the oven for 15 minutes, removing the foil after 10 minutes toallow the pastry to dry out. Remove the pastry shell from the oven, andreduce the oven temperature to 190°C/375°F/Gas mark 5.
• Whisk together the eggs and sugar, then whisk into the milk. Strain intothe pastry shell, and sprinkle with a little grated nutmeg. Bake for about35 minutes until the custard is set. Serve warm.
- 100g/4oz plain flour
- pinch of salt
- 50g/2oz low-fat spread
- 2 eggs
- 1⁄2 teaspoon granulated sugar
- 300ml/10fl oz skimmed milk,
- warmed
- freshly grated nutmeg
• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease an18cm/7in flan tin with low-fat spread.
• Put the flour and salt in a bowl. Add the low-fat spread, and rub in withyour fingertips until the mixture resembles crumbs. Adding a tablespoonof water at a time, mix with just enough cold water to form a firmdough. Knead gently on a lightly floured work surface. Roll out and useto line the flan tin. Prick the base with a fork. Fill with crumpled foil, andplace on a baking tray.
• Bake in the oven for 15 minutes, removing the foil after 10 minutes toallow the pastry to dry out. Remove the pastry shell from the oven, andreduce the oven temperature to 190°C/375°F/Gas mark 5.
• Whisk together the eggs and sugar, then whisk into the milk. Strain intothe pastry shell, and sprinkle with a little grated nutmeg. Bake for about35 minutes until the custard is set. Serve warm.
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