Yield: 1 servings
|20||Cm / 8 inch sponge flan|
|1 litre||Rum and raisin ice cream|
|150 grams||Caster sugar; (5oz)|
Place the flan case on a baking tray and drizzle with the rum and scatter the pineapple pieces on top. Scoop the ice cream over the pineapple and form a mound. Place in the freezer while you make the meringue.
Whisk the egg whites until they form stiff peaks, whisk in the sugar a little at a time until smooth and glossy. Quickly spread the meringue over the ice cream ensuring it is completely covered.
Bake for 3 to 5 minutes at 230?C/450?/gas mark 8 until golden brown. Serve immediately.
Converted by MC_Buster.
Per serving: 313 Calories (kcal); 2g Total Fat; (5% calories from fat); 12g Protein; 60g Carbohydrate; 0mg Cholesterol; 169mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 4 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.