Creme Caramel Apricot Flan

Add a little apricot goodness to your classic flan or creme caramel. This dessert needs just 5 basic ingredients with 10 minutes to prep and 30 minutes to bake. Perfect make-ahead dessert to impress family and friends.

Table of Content

• Why make this dessert?
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions?
• You may also like
• Printable Recipe
• Join the conversation

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I always loved everything custard-based and flan was one of my favorites. We called it creme caramel and anytime mom wanted to treat me or reward me with a food item she knew that creme caramel flan was the way to go.

This is taking the classic one step further with fresh apricots. In fact, every summer there are a few apricot favorites we have to make apricot jam, apricot creme brulee, apricot crumble squares.

Why make this dessert?

• If you love custards, then you must try this recipe. The baking gives this dessert a smooth and velvety texture.
• Compared to most other desserts this one has fewer steps with just 10 minutes of prep time and 30 minutes of baking.
• It needs a few hours of chilling which makes it the perfect dessert for entertaining.
• It's amazing how many variations you can make with this one classic recipe. I make a delicious pumpkin flan in winter, and my kids don't even realize there is pumpkin in there
• It may look complicated but the recipe is easier than you think. In fact, there are just two components to making this dessert.
  • The caramel - This is sugar heated until it turns golden amber. Then, poured into the bottom of the ramekins.
  • The custard - Made with hot cream and milk along with eggs and sugar. It is rich and creamy

Ingredients and substitutes

• Apricots - These are in season and perfect to use in this recipe. You can also use canned or frozen apricots. Just make sure you check the label for added sugar, then reduce sugar in the recipe accordingly.
• Milk - No low-fat milk here, please. Regular whole milk will give you a better flan that will hold its shape better. Low-fat will not set and result in a soupy mess.
• Eggs - The color of the egg yolks will contribute to the color of the flan. In this case, it will also be influenced by the color from the apricot puree. So if you can find gorgeous golden yellow/orangish egg yolks, those give a pretty color. It does not affect the taste, so use whatever you have on hand.
• Sugar - Looks like a lot of sugar? Well, it is! but some of it is used to make caramel so its' kinda burns down the sweetness and gets that burnt sugar (caramel) flavor. Now the calories remain the same just that the quantity of sugar does not represent sweetness in this recipe.

Step by step instructions

Prepare apricot

• Blanch Apricot - Wash apricot and score the skin with a knife before you blanch them. Place them in a pot of hot water. Let them simmer in the hot water for 2 to 3 minutes. You will see the skin just starts to peel off. Immediately place them in a bowl of cold water.
• When cool enough to touch, peel them. Cut the fruit in half, remove the seed and pulse in a food processor until smooth. Strain thru a sieve and set aside. Use the amount required in your recipe.
  Pro tip - straining through a sieve will remove the fruit fiber which will give a smooth velvety texture to the creme caramel flan.

Prepare caramel

• Add the sugar and water to a pan over medium heat. Shake the pan and continue to cook until the water evaporates and the sugar starts to turn a golden amber
  Pro tip - Shake the pan to cook the caramel evenly and keep the heat medium-low so you do not burn the caramel.
• When you reach a deep amber color turn the heat off. Pour the caramel sugar into an 8-inch cake pan
  Pro tip - swirl the pan while the caramel is still hot so you coat the bottom of the cake pan evenly. The sugar will harden instantly.

Custard

• Preheat the oven at 325°F / 165°C/ Gas Mark 3
• Place milk and vanilla bean scrapings in a saucepan and bring to an almost boil.
  Pro tip - you don't want to boil the milk too much as it can cause the eggs to curdle.
• In a separate bowl whisk together egg yolks, sugar, salt, and apricot puree until light and fluffy.
• Pour the hot milk mixture gradually into the egg mixture a few tablespoons at a time stirring continuously. Strain thru a sieve to remove any curdled eggs
  Pro tip - this is called tempering the eggs. It is important to pour the milk gradually to prevent the eggs curdling.

Assemble and bake

• Pour the custard over the cooled caramel in the cake pan
• Place the cake pan in a large roasting pan. Pour enough water in the roasting pan to come to almost ½ way up outside the cake pan
  Pro tip - this is called baking in a water bath. The water outside will create steam and bake the custard without curdling.
• Bake in a preheated oven for 45 minutes. Once baked - remove from the oven, cover with plastic wrap. Chill in the fridge for at least 3 to 4 hours or overnight (up to 3 days)

Unmold, garnish and serve

• To release the caramel from the pan. Pour warm water in a large baking pan again. Let the flan pan sit in the warm water for no more than 20 to 30 seconds.
  Pro tip - Caramel melts easily so a quick dip is all it needs. If you shake the pan, the flan will wriggle loose.
• Place a large serving platter on the flan pan invert the flan onto the plate as shown in the video.
  Pro tip - It is important to do invert in a quick flip so you don't have any caramel spills.
• Garnish with chopped apricots and a few mint leaves (I used cherries in season)

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More apricot recipes

• Apricot jam without pectin
• Apricot crumble squares
• Homemade apricot creme brulee
• Slow cooker apricot cranberry chicken with couscous
• Slow-cooked apricot beef

Frequently asked questions?

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