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Seafood Flan

Ingredients
For pastry case
  Plain flour 500 Milliliter
  Cayenne pepper 1 Pinch
  Ground black pepper 1 Pinch
  Lemon juice 2 Teaspoon
  Water 6 Teaspoon
For filling
  Onion 1 Small, chopped
  Butter 15 Gram
  Eggs 3
  Egg yolk 1 (Extra Required)
  Cream 125 Milliliter
  Finely grated lemon rind 1 Teaspoon
  Mixed shellfish 375 Milliliter (Prawns, Rock Lobster, Oysters And Scallops)
  Warm brandy 3 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Pastry Case:
Sieve flour and seasonings into a mixing bowl.
Rub butter into flour with fingertips until mixture resembles breadcrumbs.
Mix egg yolk, lemon juice and water together.
Add to flour and mix with a round bladed knife to form a stiff dough.
Cover with clear plastic and stand in refrigerator for 30 minutes.
Roll out and line a 23 cm (9-inch) flan ring.
Prick base of flan, line inside with a circle of greased greaseproof paper and sprinkle with dried beans or peas.
Bake in the middle shelf of a moderately hot oven for 15-20 minutes.
Do not allow to brown.
Remove paper and beans.
Filling:
Saute onion in butter until soft, do not brown.
Whisk eggs, egg yolk, cream, seasonings and grated lemon rind together.
Add to sauteed onion and mix together.
Heat seafood gently in brandy and flame.
Place seafood in flan case and gently pour over custard.
Cook in a moderately hot oven for 25-30 minutes until filling is set and golden brown.
Serve immediately with a tossed green salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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