30 ml/2 tbsp caster (superfine) sugar
1 egg, beaten
170 g/6 oz/1 small can of evaporated milk
2.5 ml vanilla essence (extract)
2 small bananas, sliced
15 ml/1 tbsp lemon juice
100 g/4 oz black grapes, halved and seeded
60 ml/4 tbsp apricot jam (conserve), sieved (strained)
Put the baked flan case (pie shell) on a
serving plate. Put the flour and sugar in a saucepan. Blend in the egg
until smooth. Make the evaporated milk up to 300ml cups with cold
water. Gradually blend into the flour mixture. Bring to the boil and
cook for 2 minutes, stirring all the time, until thickened and smooth.
Stir in the vanilla essence. Pour into the flan case and smooth the
surface. Leave until cold.
Toss the banana slices in the lemon juice to prevent browning. Arrange
the banana slices and the grapes attractively on top of the custard.
Warm the jam, then brush all over the surface of the flan to glaze.
Chill until ready to serve.