Scottish caramel cake with meringue topping

Ingredients for 1 servings:

• 310 g flour
• 125 g butter, in pieces
• 2 tbsp sugar
• 1 egg yolk
• 20 ml water (ice water)
• Fat for the mold
• 140 g sugar, brown, fine
• 50 g flour
• 250 ml milk
• 45 g butter
• 1 tsp vanilla extract or pulp of 1/2 vanilla pod
• 1 egg yolk
• 2 egg whites
• 2 tbsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 35 minutes

Scottish toffee flan

Grease a fruit base or tart tin (approx. 22 cm). For the base, sift flour into a bowl and add the butter. Mix until crumbly. Add the sugar, egg yolk, and ice water and quickly knead into a soft dough. Form into a ball and roll out between cling film so that it can be used to line the base and sides of the tin. Place the dough in the tin, prick with a fork, and chill in the refrigerator for 20 minutes. Now cover the bottom of the tin with a piece of baking paper and fill with dried beans or peas to pre-bake. Bake blind in a preheated oven at 160°C (convection oven) for 35 minutes. Then remove the pulses and the baking paper. During the baking time, prepare the filling. Place the brown sugar and flour in a saucepan. Using a mixer, stir in the milk and add the butter. Heat the mixture and simmer over low heat for about 8 minutes, until it thickens. Remove the pan from the heat. Add the vanilla essence (or scraped vanilla seeds) and the egg yolk and stir in. Pour the mixture onto the pre-baked base and smooth it down. Beat the egg whites until stiff peaks form and gradually add the sugar. Continue beating the meringue until the sugar is dissolved and pulled peaks form. Spread the meringue over the caramel filling and pull it into small peaks. Bake for about 20 minutes, until the meringue is golden brown. Can be eaten hot or cold.