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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre heat oven to 300F, Gas 2, 150°C. | 2. Spread the jam in a thin layer over the bottom of the flan case and set aside. | 3. In a small saucepan combine the milk and the lemon rind. Place over a moderate heat and scald the milk (Bring to just below boiling point). | 4. Remove from the heat and set aside for 20 minutes. Then remove and discard the lemon rind. | 5. Place breadcrumbs in a small mixing bowl and pour the milk over. Allow to soak for 5 minutes. | 6. In another bowl cream the butter and half the sugar until pale in colour. | 7. Mix in the egg yolks and nutmeg and mix well. Combine this with the milk and breadcrumbs and mix well. | 8. Pour the mixture over the jam in the flan case and bake for 45 minutes. | 9. Remove from oven and increase temperature to 375F, Gas 5, 190°C. | 10. In a large bowl whisk the egg whites until they form soft peaks. Gradually add the remaining sugar, beating continuously. | 11. Spoon the meringue over the tart and return to oven for 10 mins or until lightly browned. | 12. Allow to cool before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flan case pastry	9	inches	baked cooled	50.4333	0.0	11.22	0.2833
apricot jam	4	tablespoons		193.6	51.52	0.56	0.16
milk	10	fluid		-	-	-	-
lemon	1		pared rind	1.2808	0.4116	0.0486	0.0132
breadcrumb	2	ounces		50.4333	0.0	11.22	0.2833
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
caster sugar	2	ounces		50.4333	0.0	11.22	0.2833
egg	2		separated	143.0	0.72	12.56	9.51
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.