Okay. First of all, no-one ever told me about this thing called 'blind-baking'. "Blind-bake pastry for 10 minutes" it said. What the heck? Thankfully the back of the pastry packet explained this phenomenon. "Line the dish, trim the edges, place a sheet of baking paper in it and fill with uncooked rice. Cook for 10 minutes. Remove loading (that's what we chefs call the rice and baking paper) and cook for a further 8 minutes or until pastry is golden." Well, okay; if you say so.
As foreign as this was to me, it all seemed to work out just fine. The rest of the recipe was pretty well straight forward. Melt the butter, mix the vegetables, gradually add the milk and - you guessed it - stir until boiling! I can do that!
It didn't burn. It didn't sag. It didn't sit on the dinner table as a shameful testament to the fact that cooking is what I do worst in this world.
It worked!
And even better - everyone loved it. Everyone. Even my vegetable-hating daughter. She ate every last piece. I tell you, this one is a winner!
And take a look at the photo. The recipe is behind the flan. I must say, I'm rather proud that for once my creation actually closely resembles the photo in the cookbook, instead of looking like yesterdays leftovers.
Now if only they would all turn out this well!
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