8 oz shortcrust pastry
4 oz light soft brown sugar
3 oz butter
1 tablespoon water
2 oz flour
0.75 pt milk
2 egg yolks
3-4 drops vanilla extract or essence
Topping
2 egg whites
3 oz caster sugar
1 level tablespoon granualted sugar
Preheat oven Mark 4 or 350F. Roll out pastry and line an 8 inch flan dish. Bake blind for about 20 minutes.
Put 1 oz butter in saucepan and add sugar and water. Gently heat until the sugar dissolved. Do not boil. Set aside to cool. In a second saucepan melt remaining butter. Add the flour and stir. Add the milk, Bring to the boil stirring well. Boil for 5 minutes. Stir in the caramelised sugar from the first saucepan. Allow sauce to cool before addign the egg yolks and vanilla Beat them in well.
Pour into the cooked pastry case. Reduce oven to Mark3 or 325F.
Topping
Whisk egg whites until they form stiff peaks. Fold in the caster sugar with a metal spoon. Pile meringue on top of pie and springle with the granulated sugar. Bake for 20 to 30 minutes, until meringue is pale golden.
4 oz light soft brown sugar
3 oz butter
1 tablespoon water
2 oz flour
0.75 pt milk
2 egg yolks
3-4 drops vanilla extract or essence
Topping
2 egg whites
3 oz caster sugar
1 level tablespoon granualted sugar
Preheat oven Mark 4 or 350F. Roll out pastry and line an 8 inch flan dish. Bake blind for about 20 minutes.
Put 1 oz butter in saucepan and add sugar and water. Gently heat until the sugar dissolved. Do not boil. Set aside to cool. In a second saucepan melt remaining butter. Add the flour and stir. Add the milk, Bring to the boil stirring well. Boil for 5 minutes. Stir in the caramelised sugar from the first saucepan. Allow sauce to cool before addign the egg yolks and vanilla Beat them in well.
Pour into the cooked pastry case. Reduce oven to Mark3 or 325F.
Topping
Whisk egg whites until they form stiff peaks. Fold in the caster sugar with a metal spoon. Pile meringue on top of pie and springle with the granulated sugar. Bake for 20 to 30 minutes, until meringue is pale golden.