REC: Strawberry Flan (English)

S

superbolloman

New member
An English flan is quite different from the term "flan" with which
Americans are familiar. This is a delicious dessert (or sweet, as
it's known in the UK):


* Exported from MasterCook *

Strawberry Flan

5 ounces plain flour -- sifted
2 ounces butter
11 fluid ounces milk
1 ounce castor sugar
2 egg yolks
1 pound strawberries -- hulled
2 to 3 tablespoons red seedless jam

Place 4 ounces flour into a bowl. Rub in the butter until the mixture
resembles breadcrumbs. Add 2 tablespoons milk and mix to a dough.
Roll out on a floured work surface and line a 7" flan ring. Bake at
400?F. for 15 minutes. Cool.

Blend 3 tablespoons of milk with the remaining flour and sugar, whisk
in the egg yolks and milk. Heat the mixture, gently stirring until
the custard thickens, boils and is smooth. Leave to cool.

Pour the custard into the pastry case. Halve the strawberries and
arrange on the custard. Warm the jam with 1 tablespoon water and use
to glaze the strawberries. Serve with whipped cream.

Source:
"Helen's Internet Book of British Cooking"
 
On Sat, 16 Apr 2011 15:12:03 -0400, "Dora"
arranged random neurons and said:


Good timing, Dora! The California strawberries
have come on and they're wonderful!

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"
 
On Sun, 17 Apr 2011 11:09:54 -0700, Terry Pulliam Burd
wrote:



I got some yesterday. I went around to all the stalls at the market
and tried samples at most of them. I wanted some of Harry's Berries,
but they cost twice as much as everyone else... :(

I keep on going back to that trifle you posted last year...the one
with a Grand Marnier Sabayon... I am trying to find an occasion to
make it.

Christine
--
http://nightstirrings.blogspot.com
 
On Sun, 17 Apr 2011 11:18:32 -0700, Christine Dabney
arranged random neurons and said:


Yahbut, sometimes you really *do* get what you pay for! If they're
zingier than the other berries, I say, summer comes but once a year :)

Do *not* wait for an oaccasion, girl! Make it for yourself - it'll be
worth it!

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"
 
On Mon, 18 Apr 2011 19:00:50 -0700, Terry Pulliam Burd
wrote:

I know I missed that, Terry. Would you please post it again?

TIA

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 18 Apr 2011 19:41:58 -0700, sf wrote:



I am not Squeaks, but I can post it. ;)

Christine

Strawberry And Grand Marnier Sabayon Trifle


8 large egg yolks
1/2 cups + 2 T. sugar; or more
pinch salt
1/2 cup Grand Marnier; or other orange liquer
1/4 cup orange juice
1 cup whipping cream; chilled
3 1 pint strawberries; hulled
2/3 12 oz. pound cake; store bought

Whisk yolks, 1/2 cup sugar and salt in medium metal bowl. Whisk in
Grand Marnier and orange juice. Set bowl over pot of simmering water
(do not let bowl touch water). Using electric mixer, beat until
mixture is thick and thermometer registers 160F, about 7 mins. Place
bowl over larger bowl filled with ice and water. Whisk until sabayon
is cool.

Beat cream in another medium bowl until stiff peaks form. Gently fold
into sabayon in 2 additions. Coarsely chop strawberries with 2
tablespoons sugar in processor. Stir in additional sugar to taste, if
desired.

Spoon 1/2 cup strawberries onto bottom of 2 1/2 qt. glass bowl. Spoon
3/4 cup sabayon evenly over. Spoon 1 cup strawberries over cake. Spoon
1 cup sabayon over strawberries. Top with remaining pound cake. Spoon
remaining strawberries over pound cake. Spread remaining sabayon
evenly over strawberries. Cover and refrigerate at least 8 hours or
overnight.

Contributor: Bon Appetit

Yield: 8 servings
--
http://nightstirrings.blogspot.com
 
On Mon, 18 Apr 2011 19:46:33 -0700, Christine Dabney
wrote:

Thanks, Chris... Much appreciated!!!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 18 Apr 2011 23:16:48 -0700, Christine Dabney
arranged random neurons and said:


I haven't tried it, but I'm betting that you can divide it. Just use a
narrower, more shallow glass bowl. The recipe "reads" as if it would
be easily divisible.

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"
 
Squeaks wrote:


I wouldn't even do that; I'd make the various components (sauce,
strawberries, cake) and then layer them either in parfait glasses or dessert
bowls.

I *would* change the recipe's instructions, though. First, I wouldn't chop
the strawberries in a food processor. I'd either do it by hand or use a
chopper which give a lot more control over the speed at which you're
chopping. I'd let the strawberries sit with the sugar for at least ten
minutes. And I would use a different cake, but I'll post separately about
that.

Bob
 
Christine wrote:



I think I'd use a different cake. Here are some alternative suggestions, all
from _The Cake Bible_:

"La Brioche Cake" is a cross between a brioche and a cake. It's flaky,
buttery, and has a slightly-crisp exterior with a tender interior. Beranbaum
writes, "A fine bread such as brioche makes a glorious base for a cake. It
offers a satiny-soft, resilient texture, yeasty flavor, and the advantage of
very little sugar. This means that the cake can be refreshingly saturated
with syrup without becoming cloyingly sweet."

To my way of thinking, a pound cake would get too soggy in that trifle;
you'd need a cake like that brioche cake which is *made* to be soaked with
syrup. That brings me to my other suggestions. Beranbaum writes:

"classic g?noise and Biscuit de Savoie would seem dry and even rubbery
without a soaking syrup and rather plain without whipped cream or
buttercream. Liqueur-flavored syrup transforms the resilient quality of
g?noise or biscuit into a delightfully tender and soft crumb."

Sounds like either of them would be good with the macerated strawberries and
sabayon. I'd either make the Biscuit de Savoie recipe (page 145 of _The Cake
Bible_) or the G?noise Classique recipe (page 120 of _The Cake Bible_ or the
May/June 1981 issue of Cook's Illustrated).

This is a timely topic, because we just got three baskets of local
strawberries yesterday. Omelet souffl? for brunch later today!

Bob
 
On Mon, 18 Apr 2011 23:16:48 -0700, Christine Dabney
wrote:


Now that my daughter in law is gluten intolerant, I try to make
desserts as gluten free as possible. However, this one would be easy
enough to separate out some sabayon and strawberries for her and make
the real trifle for the rest of the family.
I supposed it would work for an office party.

Thanks again!


--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Bob Terwilliger" wrote:


That was my thought-- When I get around to it I might even use some
8oz Mason jars and freeze some.

We're of one mind today.


Goodie-- That pound cake was bothering me. The only trifle I've
made was from a Colonial Williamsburg cookbook & took macaroons and
lady fingers for the cake. Grand Marnier and store pound cake
just seem like they don't belong in the same recipe.

Jim
 
On Tue, 19 Apr 2011 09:05:53 -0400, Jim Elbrecht
wrote:


I'd use store bought pound cake and not think twice about it, however
I'm not so sure about that Grand Marnier. I'll probably substitute
triple sec.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 19 Apr 2011 06:30:15 -0700, sf wrote:


If you're looking for orange, I'm with you, but I like the cognac-y
overtones of the Grand Marnier. I don't get the recipes that say
'cointreau, triple sec, or Grand Marnier', though. It's like the
ones that say 'feta or goat cheese' -- both good-- but way different.

I thought it was the Grand Marnier that was drawing you to that one. I
just got around to picking up a bottle this week. I might have
tasted it 20 years ago-- but you've mentioned it a couple times in the
past few months & I had to re-taste it. I like it- but not a
whole lot more than the honey/bourbon concoction I'm working on.
Hmmmm.... maybe a splash of cognac in that recipe. . .

Jim
 
On 2011-04-19, Jim Elbrecht wrote:


No doubt due to the fact Grand Marnier IS cognac w/ orange overtones,
not the other way around.

nb
 
On Tue, 19 Apr 2011 06:30:15 -0700, sf arranged
random neurons and said:


Don't knock it until you've tried it! I always try a new recipe "as
written," then fiddle with it if I think it needs fiddling. Here, I
use my Santoku knife on the strawberries instead of the FP. I also
have used lady fingers instead of pound cake. Either works well, IMHO.

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"
 
On Tue, 19 Apr 2011 09:56:43 -0400, Jim Elbrecht
wrote:


I'm looking for the orange flavor and triple sec has more of it.
Putting 1/2 c of Grand Marnier into a dessert like that is just a
waste of good sipping booze, IMO. My favorite use for GM is in a
pineapple-orange marmalade that I've lost the recipe to. I've made it
with and without GM in the past and "with" won the flavor race hands
down.

Is this something you're distilling or will there be an actual recipe
when you're done? Either way, let me know because even if it involves
distilling I know someone who would be willing to try making it for
me.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
Back
Top