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1
Preheat oven to 350 degrees.
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2
Lightly butter a flan pan.
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3
For the pastry: Sift the flour into a large bowl and add the butter.
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4
With your fingers rub the butter and flour together until mixture is fine and crumbly.
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5
Stir in sugar.
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6
Add the yolk and ice water.
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7
Mix to a soft dough and press into a ball.
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8
Roll pastry between two sheets of plastic wrap.
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9
Remove plastic and line the bottom and sides of flan pan with pastry.
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10
Trim edges.
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11
Cover with plastic wrap and place in fridge to chill for 20 minutes.
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12
Cut a piece of parchment paper and line bottom of pastry.
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13
Fill with pie weights, beans or rice.
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14
Bake for 35 minutes.
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15
Remove from oven, discard paper and the beans or rice if using.
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16
Set flan pan aside.
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17
To make Filling: Place sugar and flour in a heavy based medium pan.
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18
Make a well in the center.
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19
Using a whisk add the milk slowly, whisking to a smooth paste.
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20
Add butter.
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21
Stir with the whisk over low heat for about 7-8 minutes or until the mixture boils and thickens.
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22
Remove from heat.
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23
Whisking quickly add the yolk and vanilla extract until smooth.
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24
Spread filling into precooked pastry.
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25
Smooth out top.
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26
For the Meringue: Place the egg whites in a cold, dry glass bowl.
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27
With Cold beaters beat whites until firm peaks form.
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28
Slowly add the sugar while beating until mixture is thick and glossy and the sugar is dissolved.
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29
Spoon meringue over filling and swirl into peaks.
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30
Bake for 20 minutes or until meringue is a light golden brown.
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31
Remove and cool on a wire rack.
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32
Serve warm or cold.
