Omshree brought along a version of this recipe to our latest gathering. Flavoured with custard, castor sugar and lime zest it was a winner and at the moment we have an abundance of citrus. He tells us the original version below is a real winner
Flan can be made a day ahead; keep covered in refrigerator. Flan unsuitable to freeze or microwave.
1litre (4 cups milk) (or "Vitasoy Soymilky Regular" )
3/4 c castor sugar (can be reduced to a half cup or use a sugar subsitute)
45 grams ghee (or butter)
3 tsp grated lemon rind (the more the better)
1 c polenta
3/4 c sultanas
1/3 c chopped walnuts
1/2 c cream (Can use coconut cream)
1 large apple thinly sliced (optional unless you choose not to bake) (Pear works well too)
1 1/2 tbl spns maple syrup
3 tspns castor sugar
1/2 tspn ground cinnamon
A note: (Avoid cooking honey because it becomes toxic to the system (according to ancient Indian Ayurveda).
Grease 20 centimetre springform tin. Heat milk, ghee, sugar, and rind in medium saucepan. Stir over high heat (occasionally stirring), without boiling, until sugar is dissolved. Bring to boil. Reduce heat. Stir in polenta, cover, cook over low heat for 10 minutes, stirring occasionally. Remove from heat. Stir in sultanas, walnuts, and cream. Pour into prepared tin. Top with apple. Pour syrup over apple. Sprinkle with combined extra sugar and cinnamon.
Place tin on a tray, as the syrup tends to leak through - don't mind if this leakage burns.
Bake in moderate oven approx. 35 minutes or until apple is tender and flan has come slightly away from side of tin. Cool to room temperature. Remove from tin. Serve with extra maple syrup if desired. Goes well with plain yoghurt, or cream.
NOTE: You can choose to cook up the dish and let it set, decorating it in your own way. Setting will occur with the cooling process. It wouldn’t be the apple flan but would still be extremely delicious.
Baking as above is optional. It enhances the dish and turns it into the apple flan.
(from the Australian Woman's Weekly Home Library, VEGETARIAN COOKING)
Flan can be made a day ahead; keep covered in refrigerator. Flan unsuitable to freeze or microwave.
1litre (4 cups milk) (or "Vitasoy Soymilky Regular" )
3/4 c castor sugar (can be reduced to a half cup or use a sugar subsitute)
45 grams ghee (or butter)
3 tsp grated lemon rind (the more the better)
1 c polenta
3/4 c sultanas
1/3 c chopped walnuts
1/2 c cream (Can use coconut cream)
1 large apple thinly sliced (optional unless you choose not to bake) (Pear works well too)
1 1/2 tbl spns maple syrup
3 tspns castor sugar
1/2 tspn ground cinnamon
A note: (Avoid cooking honey because it becomes toxic to the system (according to ancient Indian Ayurveda).
Grease 20 centimetre springform tin. Heat milk, ghee, sugar, and rind in medium saucepan. Stir over high heat (occasionally stirring), without boiling, until sugar is dissolved. Bring to boil. Reduce heat. Stir in polenta, cover, cook over low heat for 10 minutes, stirring occasionally. Remove from heat. Stir in sultanas, walnuts, and cream. Pour into prepared tin. Top with apple. Pour syrup over apple. Sprinkle with combined extra sugar and cinnamon.
Place tin on a tray, as the syrup tends to leak through - don't mind if this leakage burns.
Bake in moderate oven approx. 35 minutes or until apple is tender and flan has come slightly away from side of tin. Cool to room temperature. Remove from tin. Serve with extra maple syrup if desired. Goes well with plain yoghurt, or cream.
NOTE: You can choose to cook up the dish and let it set, decorating it in your own way. Setting will occur with the cooling process. It wouldn’t be the apple flan but would still be extremely delicious.
Baking as above is optional. It enhances the dish and turns it into the apple flan.
(from the Australian Woman's Weekly Home Library, VEGETARIAN COOKING)
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