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15 ml/1 tbsp custard powder
150 ml milk
100 g/4 oz caster (superfine) sugar
425 g/1 large can of apricot halves in natural juice, drained,
reserving the juice
175 g/6 oz quark
Finely grated rind of 1 small lemon
150 ml double (heavy) cream
1
Sweet Pastry Flan Case, baked
60 ml/4 tbsp apricot jam (conserve), sieved (strained) if necessary |
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Method:
Blend the custard powder with a little
of the milk and 15 ml/1 tbsp of the sugar in a saucepan. Blend in the
remaining milk. Bring to the boil and cook for 2 minutes, stirring
until really thick. Remove from the heat. Pour over enough of the
apricot juice to cover the surface and leave to cool. Beat the quark
with the remaining sugar and the lemon rind. Whip the cream until
peaking and fold in. Beat the cold custard to incorporate the juice
and fold into the cream mixture. Turn into the flan case (pie shell).
Put the apricot jam and 60 ml/4 tbsp of the juice in a saucepan and
heat, stirring, until melted. Arrange the apricots, rounded-sides up,
all over the top of the flan. Brush with the apricot glaze and chill
until ready to serve.
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