Try this Four Seasons Fruit Flan recipe, or contribute your own.
Suggest a better description1. Make Flan Shell: Grease and lightly flour an 8-by-11/2-inch round layer-cake pan. In small bowl of electric mixer, at medium speed, cream butter, sugar, almond paste, and lemon peel until well combined. Add egg white; beat, at high speed, until smooth. Gradually beat in flour. With fingers, press evenly onto bottom and side of pan. Refrigerate - 1 hour. 2. Preheat oven to 300F. Bake shell 50 minutes, or until golden. Cool 15 minutes. Gently turn out on rack; cool. 3. Make Pastry Cream: In small saucepan, combine pudding mix with milk. Cook as package directs. Remove from heat. Turn into bowl. Add vanilla. ~ace sheet of waxed paper on surface of filling. Refrigerate until chilled. 4. Assemble flan 1 hour before serving: Spread half the pastry cream over bottom of shell. Arrange ladyfingers over surface. Sprinkle with kirsch. Cover with rest of cream. 5. Make Apricot Glaze: In small saucepan, heat apricot preserves with 2 tablespoons water, stirring until melted. Strain; cool. Arrange fruit over surface, brushing with glaze. Refrigerate. Serves 8. Recipe by: diane@keyway.net (The Four Seasons, New York) Posted to recipelu-digest Volume 01 Number 318 by "Diane Geary"
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 162 | ||
Calories from Fat: 68 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 16.2mg | 5 % | |
Sodium 51.9mg | 2 % | |
Potassium 70.5mg | 2 % | |
Total Carbohydrate 23.9g | 7 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 23.1g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 162
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