Cinnamon & Almond Flan
|All purpose flour||250 Gram (1 2/3 Cup)|
|Margarine||9 Tablespoon, cut in small pieces (125 Gram)|
|Sugar||6 Tablespoon (75 Gram)|
|Ice water||75 Milliliter (5 Tablespoons)|
|Whipping cream||125 Milliliter (0.5 Cup)|
|Milk||125 Milliliter (0.5 Cup)|
|Sugar||150 Gram (0.75 Cup)|
|Ground cinnamon||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Ground almonds||200 Gram (1.75 Cup)|
|Plain cookie crumbs||60 Gram (1 Cup)|
|Candied lemon peel||50 Gram, finely chopped (1/3 Cup)|
To make pastry, sift flour and salt into a medium bowl.
Using a pastry blender or 2 knives, cut in margarine until evenly distributed and mixture resembles breadcrumbs.
With a fork, lightly mix in sugar, egg and enough ice water to make a dough.
Press dough into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to fit a 10-inch (23-cm) flan tin with a removable bottom.
Place dough in tin without stretching.
Bake blind 10 minutes.
Do not turn off oven.
To make filling, beat eggs, cream, milk, sugar, salt, cinnamon and baking powder in a medium bowl.
Stir in almonds, cookie crumbs and candied peel.
Spread filling evenly in pastry shell.
Bake flan 45 to 50 minutes or until filling is firm.
Cool slightly in tin then transfer to a rack to cool completely.