Recipe of the Week
Mairead’s Fabulous Flan
Courtesy of
Mairead Duffy
While attending the Solar 2001 Conference in Washington, D.C., I’m staying at the home of my brother, Bill, and his wife, Mairead, and I’m eating especially well. Mairead makes a particularly excellent dessert that I’ve asked her to write up for our recipe of the week. Here it is. –Dave Duffy
Mairead’s Fabulous Flan
Ingredients
1 Flan Case(this is a 10-inch round flat sponge cake, available in most supermarkets in the produce department)
1/2 cup red colored jello, prepared using 1/2 the water listed in the directions on the box
3 Tbsp Bristol Cream Sherry or similar
2 cups (approximately) fresh or frozen strawberries
3 cups of Bird’s custard (found in imported aisle – or use vanilla pudding)
1/2 pt whipping cream
Sliced almonds
Method
Prepare jello and let cool for 5 minutes. Add sherry to jello and stir. Prepare custard according to directions on tin. Dribble jello over flan case. Spread strawberries to cover entire top of flan case. Pour custard over strawberries. Refridgerate from 2 to 24 hours.
Before serving, whip cream; half way through whipping add 1 Tbps of sugar, whip until soft peaks form. Spread whipped cream on top of strawberries.
Sprinkle with sliced almonds or your choice of topping, e.g., grated chocolate, colored sprinkles etc.
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