I’m light-on for written blogging right now, so here’s a recipe for something I made last week. I take no credit for the recipe. It’s almost exactly the recipe on the Pampas pack, except I’ve subbed in vanilla bean paste for extract, and frozen mixed berries for cherries.
I love this recipe because I can throw it together in no time from items in stock, without needing to shop specially or put in heaps of effort. The bang for the buck factor is high.
If you wish, you can make your own pastry, use fresh cream, and so on. I haven’t experimented with making this one with milk instead of cream yet.
Bake a Pampas sweet flan pastry shell, or your local equivalent, in a moderate oven for ten minutes. You don’t need to use pastry weights on the pre-made shells. Put it on a larger tray, so it can catch any spills from the filling once you’ve added that.
While that’s cooking, whisk together:
2 tablespoons of caster (superfine) sugar
Half a teaspoon of vanilla bean paste
One small container of UHT cream (200 ml)
Pull the pastry shell out of the oven, dump in 1 cup of mixed berries, and pour the whisked egg mixture over the top.
Put it back in the oven and bake for around 30 minutes. If you’ve added the fruit frozen, you might need to add another 5-10 minutes. It is done when it is just set, so the centre doesn’t wobble in a liquid fashion when jiggled.
Let cool, then share and enjoy. Makes six fairly generous servings, or eight if you only want a sliver.