Preparation / Directions:
To prepare the puff paste: Make a well in the center of the flour and pour 75 ml water into it. Gradually mix and knead to a soft dough. Put it in a plastic bag and refrigerate for 10 minutes. Roll out the dough on a lightly floured surface into a .5 cm thick rectangular shape. Cut the butter into small cubes and sprinkle over the entire surface. Fold over, ensuring that the butter doesn't fall out and dust with flour. Place the folded dough on a lightly floured surface, and roll out the dough again, but this time into a still thinner rectangular shape and dust with flour. Fold one end and then cover with the other to make three layers. Put the folded dough in a plastic bag and freeze for 10 minutes. Repeat the process thrice. Remove, roll out again on a floured surface and divide the flattened dough into two equal portions.
To prepare the filling: Heat oil in a frying pan and fry the bacon over medium heat until cooked, but not crisp Put prawns, bacon and onions in a bowl. Mix well. Beat the eggs in a bowl, add the remaining egg mixture ingredients and whisk well.
To prepare the moulds: Grease a 22.5 cm round mould and line with the flattened puff paste, discarding the overlapping paste. Spread the egg mixture in it. Sprinkle grated cheese on top and bake in the pre-heated oven at 350F for 25-30 minutes or until a cooking needle when pricked, comes out clean. If not, bake for a few more minutes. Demould, garnish the flan with caviar and lump fish roe or tuna and serve as an entree