Preparation:
Roll out pastry to a 10 1/2" circle on a lightly floured board or marble
slab.
Lift into a 9" flan ring, placed on a baking sheet, or a flan tin, and trim
edges. Roll out the trimmings,cut into thin strips and plait. Place around
the edge of the flan and prick base. Chill. Fill the chilled flan case
with
greaseproof paper and rice and bake in a hot oven for 10 minutes. Remove
greaseproof paper and rise and bake for a further 5 minutes to dry out the
base. Remove flan ring or tin.
FOR THE FILLING:
Combine the crab meat, parsley and chives. Heat the butter in a saucepan
and
cook the crab mixture for 5 minutes. Sprinkle in the rum and pack into the
pastry case. Beat the egg yolks with the sauce, season with salt and pepper
and pour over the filling. Bake in a moderately hot oven for 25 minutes.
Sprinkle with nutmeg before serving.
Prep time: 20 minutes, plus chilling time
Cooking time: 35 minues
Oven temperatures: 425 degrees F. then 375 degrees F.
To serve: 4 - 6 |
