FLAN SPONGE WITH PASTRY CREAM

By gaster16

Ingredients

• FLAN SPONGE:
• KIWI-ORANGE CUSTARD CAKE
• 1 recipe Flan Sponge
• 1 recipe Pastry Cream
• 1 kiwi fruit
• 2 medium oranges
• 2 tablespoons orange liqueur
• 2 tablespoons orange marmalade
• 1 teaspoon water
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 cup sugar
• 1/2 cup milk
• 2 tablespoons butter or margarine
• PASTRY CREAM:
• 1/3 cup sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1-1/2 cups milk
• 4 slightly beaten egg yolks

Preparation

Step 1

FLAN SPONGE:

Grease a 10" springform or cake pan. In a mixing bowl stir together flour, baking powder, and salt. In a small mixer bowl beat eggs with an electric mixer on high speed 4 minutes or until thick.

Gradually add sugar, beating at medium speed 4-5 minutes. Fold dry ingredients into egg mixture, stir just until blended. Heat milk with butter or margarine until butter melts, stir into batter and mix well.

Turn into prepared pan, spreading evenly. Bake at 350 degree oven for 20-25 minutes or until cake tests done when wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert flan onto wire rack to cool. Use for Kiwi-Orange Custard and Cake. Makes 1 cake.

PASTRY CREAM:

In a medium saucepan, combine sugar, flour, and salt. Slowly add milk, mix well. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 1 minute more. Slowly pour about half of the hot milk mixture into beaten yolks. Return to saucepan. Cook and stir 2 minutes more. Cover surface with waxed paper or clear plastic wrap. Cool. Do not stir during cooling so that mixture will not separate. Use for Kiwi-Orange Custard and Cake.

Microwave Direction:

In a 1-quart microwave-safe mixing bowl stir together sugar, flour, and salt. Stir in milk. Micro-cook, uncovered, on 100% power (high) for 4-6 minutes or until thickened and bubbly, stirring after every minute.

Stir about half of the mixture into the beaten egg yolks. Return to the measuring cup. Cook, uncovered, for 30 to 60 seconds or until edges are bubbly, stirring every 30 seconds. Cook 30 seconds more. Cover
surface with waxed paper or clear plastic wrap. Cool without stirring.

KIWI ORANGE CUSTARD AND CAKE:

Prepare flan sponge and pastry cream as directed. Peel and thinly slice kiwi. Set aside. Peel oranges, removing white membrane. Slice thinly, discard seeds.

To serve, sprinkle orange liqueur over cooled flan sponge. Spread with pastry cream. Overlap oranges around rim of cake to form a circle. Arrange a circle of kiwi in the center.

In a small saucepan over low heat melt orange marmalade and water. Cool slightly. Brush over fruit. garnish with an orange peel knot and candied kumquat.