Yoghurt Honey Flan
- 400g sweet short pastry
- icing sugar
- 2 cups Clearwater’s Cream Top Yoghurt
- 1/2 cup sugar
- 1/2cup honey
- 2 tps grated lemon rind
- 1 tsp lemon juice
- 3 eggs
Mix the filling together until combined.
Roll the pastry out to fit a 25cm flan tin or dish. Trim to fit. Prick the base with a fork and bake at 190deg for 10-15 minutes or until the pastry looks cooked but not golden. Leave to cool. Poor in filling. Bake at 160degC for 45-50 minutes or until set. Dust with icing sugar and serve either hot or at room temperature.
Great idea to put on top of the flan:
Special Whipped Cream
This cream is particularly good with fresh berries as the yoghurt really complements the flavours
- 300ml cream
- 1 cup Clearwater’s Cream Top Yoghurt
- 1/2 cup fresh berries
Whip the cream until thick. Fold in the yoghurt.
Use berries and cream to decorate the flan.