Name: Autumn Pear Flan
Yield: Serves 6 to 8
Ingredients: ¼ pint thick unsweetened apple purée; 6-8 pears; ½-1 teaspoon vanilla extract; 5 egg yolks; ¾ pint milk; 4 level tablespoons cornflour; ¼ pound sugar; 1 9-inch rich shortcrust flan case; 4 tablespoons cold water; juice of 1 lemon; pared rind of 1 lemon; 1-1½ teaspoons red food colouring; 1 level teaspoon gelatine; 4 cloves; 1-inch piece of root ginger; ½ pint red wine; 2 teaspoons kirsch; 6 ounces sugar

Preparation info

Serves
6 to 8

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 9-inch rich shortcrust flan case
6-8 pears

Method

Pastry Cream

Combine sugar and cornflour in the top of a double saucepan. Stir in milk and cook over direct heat, stirring all the time, until mixture comes to a boil. Boil for 1 minute. Beat yolks slightly, add a little hot milk mixture and pour back into milk and sugar mixture, stirring. Cook, stirring, over hot but not boiling water, until thickened (5 to 10 minutes). Strain and co

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Autumn Pear Flan

Ingredients

Method

Pastry Cream

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