FRENCH FRUIT FLAN

Base
Prepared pastry base or large sponge flan base
Creme Patissiere
250ml whole milk
3 egg yolks
10g tablespoon plain flour
10g tablespoon corn flour
50g of castor sugar
1 teaspoon vanilla essence
Topping
425g can apricot halves, drained and syrup reserved
425g can black cherries, drained
250g punnet strawberries
1 kiwi fruit, sliced
1 tablespoon brandy
1 tablespoon arrowroot

Creme Patissiere. Combine a quarter of the milk with egg yolks, flour, cornflower and sugar in a processer and process until combined. Place the remaining milk in a saucepan and bring to the boil.

Pour hot milk gradually into the running processer, processes until smooth. Return the mixture to the saucepan and bring to boil stirring constantly until the mixture boils and thickens. Remove from heat, stir in the vanilla essence and allow to cool to room temperature.

Spread the Creme Patissiere into the pastry or flan case. Drain apricots, slice thinly and reserve the syrup. Arrange the fruit decoratively over the Creme Patissiere.

Blend the arrowroot with about 2 tablespoons of the reserved syrup in a saucepan, stir in the brandy and remaining syrup. Stir constantly over heat until mixture boils and thickens. Brush glaze over the fruit then put flan in refrigerator for a couple of hours before serving.