Fresh Fruit Flan

Recipe and Method
Sponge
3 eggs
90g caster sugar
1/2 tsp vanilla essence
90 g plain flour.
Custard
4 large egg yolks
60g caster sugar
25g plain flour
2 tsp cornflour
280ml milk
Fresh strawberries or a fruit of your choice
Strawberry jam warmed for the glaze
For the Cake Base
Preheat the oven to 180°C / 350°F
1. Grease a 8 inch/20cm sponge flan tin with oil or butter, then dust with flour.
2. Whisk together the sugar and eggs until thick and fluffy and the mixture leaves a trail.
3. Sieve the flour into the egg mixture and gently fold in, being careful not to knock the air out of the mixture.
4. Pour the mixture into the prepared baking tin and bake for about 10 mins, until the sponge is lightly golden brown, be careful not to overcook as the sponge will become dry.
5. Turn out onto a cooling rack
For the Custard
1. Beat together egg yolks and sugar for a few minutes until pale and slightly thickened.
2. Mix the flours together.
3 Heat the milk in a saucepan until just starting to boil.
4. Whisk the milk into the egg mix.
5. Now put the mixture back into the saucepan , stirring all the time until thick and boiling, once boiling, simmer for 30 seconds.
6. Pour the custard into a clean bowl and cover with cling-film to prevent a skin from forming.
To Assemble
Spread the cool custard into the sponge tart case, layer with strawberries or a fruit of your choice then glaze with warm strawberry jam.
Enjoy x