Pinepple flan

by Tarla Dalal

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A royal combination of cake, ice - cream, jelly and fruit.

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Pinepple flan recipe - How to make Pinepple flan

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Preparation time: 30 mins. Cooking time: 15 mins. Total Time: 45 mins 10Serves 10
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Ingredients

1 recipe Basic Sponge Cake
1 small can (450 grams) pineapple slices
2 1/4 cups vanilla ice-cream
1/2 packet red jelly
200 gms fresh sweetened cream
3/4 cup custard powder
a few tinned or glace cherries for decoration

Method

Grease and dust a 175 mm. or 200 mm. ( 7"or 8" ) diameter flan tin and pour the cake mixture into it.
Bake in a hot oven at 450°F for 12 to 15 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
Take out from the oven and leave for 1 minutes. Invert the tin over a rack and tap sharply to remove.
Cool the flan.
Chop the pineapple slices and keep aside the syrup.
Sprinkle a little syrup over the flan and allow to soak. Repeat after 10 minutes Be sure that the flan is moist.
Dissolve the jelly in 11/2 teacups of bpiling water.Set it in a small mould in the refrigerator.

How to serve

When set, dip the mould in hot water for a few seconds. Loosen the sides with a knife and invert into the centre of the flan. Surround the jelly with the ice - cream and chopped pineapple.
Decorate with cherries and serve with fresh sweetened cream or thin custard.

Tips

VARIATIONS : Instead of jelly, pineapple and vanilla ice-cream, fill the flan with any of the following combinations :
a) Chopped peaches and chocolate ice-cream.
b) Sliced fresh strawberries and strawberry or vanilla ice-cream.
c) Sliced fresh mangoes and vanilla ice-cream.