Belgian Plum Flan Recipe

Name: Belgian Plum Flan
Yield: 4 servings
Cuisine: American
Ingredients: 1 (8 inch) shortcrust pastry, flan case; 10 ounces water; 2 -3 tablespoons caster sugar; 1 lb fresh plum (ripe, halved & stoned); Creme Patissiere; 3 ounces granulated sugar; 3 egg yolks; 3 tablespoons flour; 8 ounces milk (boiling); 1 ounce butter; 1 teaspoon vanilla extract; Glaze; 4 tablespoons apricot jam; 1 tablespoon lemon juice

Servings: persons

1 (8 inch) shortcrust pastry, flan case
10 ounces water
2 -3 tablespoons caster sugar
1 lb fresh plum (ripe, halved & stoned)
Creme Patissiere
3 ounces granulated sugar
3 egg yolks
3 tablespoons flour
8 ounces milk (boiling)
1 ounce butter
1 teaspoon vanilla extract
Glaze
4 tablespoons apricot jam
1 tablespoon lemon juice

1
Place water & caster sugar in a lrg saucepan. Bring to a boil, stirring. Then add plums & mix well.
2
Reduce heat & cook for 5-10 min till plums are just tender, but still intact. Remove from heat & allow to cool.
3
In a lrg mixing bowl, beat together the granulated sugar & egg yolks till pale & thick. Whisk in the flour till smooth.
4
Gradually add boiling milk in a steady stream, whisking constantly.
5
Transfer to a saucepan & slowly heat to near boiling point, stirring constantly. Cont to cook for a further 2 min, stirring all the time.
6
Remove from the heat, beat in the butter & vanilla extract. Then stand the saucepan in cold water & cont to stir till cooled.
7
Once cold, pour the creme into the pastry case. Then arrange the plums (cut sides down) in the filled case. The tops of the plums should stand above the creme. Set aside.
8
In a small saucepan, melt jam w/the lemon juice over a low heat, mixing well.
9
Brush the apricot mixture over the top of the plums to glaze them. Then refrigerate to get completely cold before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (8 inch) shortcrust pastry, flan case, 10 ounces water, 2 -3 tablespoons caster sugar, 1 lb fresh plum (ripe, halved & stoned), and more.

Yes, Belgian Plum Flan falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Belgian Plum Flan

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