Sometimes things don't quite work out as you plan, in fact they can be even better! I read in the local paper last week that the cherry blossom was out at the Sorell Fruit Farm so went there on Saturday to get a few photographs. In actual fact most of the blossom had already finished but the first of the strawberries were available for picking. Pretty darn cool I thought.
So with lots of lovely fresh sweet strawberries I made a flan with creme patisserie...mmmm!
Pastry 1 1/2 cups plain flour 1/2 cup icing sugar 150g chilled butter cubed 3-4 tablespoons chilled water
To make the pastry whisk together the flour and icing sugar in a bowl, rub the butter into the flour mix until it resembles fine breadcrumbs. Mix in the water and bring the dough together, flatten into a disc cover in cling wrap and refrigerate one hour.
Roll out the chilled dough to fit a greased pie dish, cover with baking paper and baking beads and cook in the oven on 180 celcius for ten minutes, then remove the paper and beads and return to the oven for another ten minutes or until it is lightly golden brown.
Creme patisserie 2 cups milk 3/4 cup sugar 2 eggs 4 tablespoons butter 3 tablespoons cornflour 1/2 teaspoon vanilla bean paste
Put the milk in a saucepan and heat until it is hot but not yet boiling. Mix the eggs, cornflour and sugar in a bowl. The pour in a third of the hot milk and whisk together, then pour that back in with the milk. Whisk continuously until the mixture thickens and just starts to boil. Pour it into a bowl through a sieve and stir in the vanilla paste and the butter tablespoon by tablespoon allowing it to melt and mix in each time. Cover with cling wrap and refrigerate and allow to cool completely.
To assemble the flan fill with creme patisserie, decorate with strawberries and brush with some warmed apricot jam to glaze (I missed this step because my pastry brush has gone awol!) and refrigerate for a few hours to let set.