1. Rub the butter into the flour until the mixture resembles breadcrumbs, then add sufficient lemon juice to bind. 2. Roll out on a lightly floured surface and use to line a 23cm (9inch) flan ring. Chill for 30 minutes. 3. Bake blind in a preheated oven 200?C/400F/Gas Mark 6 for 10-15 minutes until golden. Cook the cauliflower in boiling water for 5 minutes or until just tender, drain. 4. Melt the butter and stir in the plain flour. Cook for 1 minute then gradually stir in the milk and cook for 1-2 minutes until thickened and smooth. 5. Stir in the cream, mushrooms and seasoning to taste. 6. Arrange the cauliflower in the flan case and pour over the sauce. Return to the oven for 10 minutes before serving. NOTES : An easy to make fresh flan, an ideal main course for light meals or as a starter made in individual flan cases.
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 6|
|Calories from Fat: 337 (71%)|
|Amt Per Serving||% DV|
|Total Fat 37.5g||50 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 94.2mg||29 %|
|Sodium 288.9mg||10 %|
|Potassium 672.3mg||18 %|
|Total Carbohydrate 27.7g||8 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 21.9g|
|Protein 10.2g||15 %|
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Calories per serving: 478
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