Apricot Flan

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves: 8

INGREDIENTS

SHORTCRUST PASTRY
1 1/2 cups plain flour
1 Tbsp icing sugar
125 g butter
1 egg-yolk
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FILLING
1/2 cup fresh breadcrumbs
825 g can apricot halves, drained
2 eggs
1 egg-yolk, extra
1/2 cup CARNATION Light & Creamy Evaporated Milk
1/2 tsp nutmeg
1/2 cup apricot jam

METHOD

SHORTCRUST PASTRY

1.       Pre-heat oven to 200°C.

2.   Sift flour and icing sugar into bowl, rub in butter until mixture resembles breadcrumbs. Add egg-yolk and enough water to mix to firm dough.

3.       Roll dough out to fit 23cm flan pan, refrigerate 30 minutes. Bake 15 minutes until light golden, cool.

FILLING

1. Reduce oven temperature to 180°C.
2. Scatter breadcrumbs over pastry. Drain apricots, arrange apricots over pastry.
3. Whisk together eggs, extra egg-yolk, CARNATION Light & Creamy Evaporated Milk and nutmeg, pour over apricots.
4. Bake 40-45 minutes until set. Brush flan with warmed jam. Place under hot grill until golden.

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