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75 g dried apple rings
300 ml water
40 g granulated sugar
25 g plain (all-purpose) flour
1 egg, beaten
300 ml milk
1.5 ml vanilla essence (extract)
1
Sweet Pastry Flan Case, baked
30 ml apricot jam (conserve), sieved (strained), if necessary |
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Method:
Soak the apple rings in the water
overnight. Place the apple and soaking water in a saucepan with
15 ml/1 tbsp of the sugar. Bring to the boil, reduce the heat, cover
and simmer gently for 10 minutes until tender. Leave to cool.
Blend the flour in a saucepan with the remaining sugar and the egg.
Blend in the milk. Bring to the boil, reduce the heat and cook,
stirring, for 2 minutes until thickened and smooth. Cool slightly,
stir in the vanilla essence and pour into the flan case (pie shell).
Drain the apple rings and arrange on the custard. Warm the jam in a
saucepan and brush all over the apple to glaze. Chill until ready to
serve.
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