300 ml milk
5 cm/2 in piece of cinnamon stick
150 ml double (heavy) cream
15 ml/1 tbsp brandy
Grated nutmeg, for dusting
Transfer the flan case (pie shell) to a
serving plate, if necessary. Separate one of the eggs and put the egg
yolk with the whole egg and 50g of the sugar in a bowl. Beat well.
Whisk in the flour. Heat the milk with the cinnamon stick until almost
boiling. Pour over the egg mixture, whisking well. Return to the pan
and cook over a gentle heat, stirring, until the mixture boils and
thickens. Remove the cinnamon stick. Turn into the cooked pastry case
and leave to cool. When cold, chill until set.
Whisk the remaining egg white until stiff. Whisk in the remaining
sugar until stiff and glossy. Whip the cream and brandy until softly
peaking. Fold the egg white into the cream. Spread over the top of the
flan and dust with grated nutmeg.