4 tablespoons vanilla sugar
5 tablespoons cream
2 tablespoons ground almonds
4 tablespoons brandy
1 tablespoon orangeflower water
1 1/2 tablespoons melted butter
Line a 30am flan tin with pate sucre and chill.
For custard beat together eggs, vanilla, cream, almonds, brandy,
orange water and butter.
Cover pastry base with 1 kg fruit, such as sliced plums, apricots,
peaches, feijoas, tamarillos, mango, fresh dates (about 15), paw
paw etc. and pour the custard over. Bake 25 min at 220 degrees C.
Serve warm or cold.