An image optimized of social sharing for this apricot flan recipe aka called creme caramel which is a custard based dessert baked with caramel

Apricot Flan Recipe aka Apricot Creme Caramel Recipe

Add a little extra to your classic flan this summer with fresh apricots in season or any time of the year with frozen apricots. This simple, easy and effortless recipe for homemade apricot flan, also known as creme caramel, is made from scratch using just five basic ingredients. It makes for a decadent and indulgent treat whether you are treating yourself or entertaining guests. 
5 from 12 votes
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Course: Dessert
Cuisine: French
Keyword: apricot, flan, stone-fruits, summer
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9 Servings
Calories: 92kcal
Author: Veena Azmaov


For the Caramel

  • 100 grams Sugar
  • 30 ml Water

For the flan

  • 500 ml Milk
  • 1/3 cup Sugar
  • 5 Egg yolks
  • 1/2 cup Apricot Puree (5 to 6 medium)
  • 1/2 tsp Vanilla
  • 1/2 tsp Salt


Prepare  Fresh Apricot (if using fresh)

  • 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.
  • Place them in a bowl of cold water.
  • When cool enough to touch peel them.
  • Cut the fruit in half, remove seed and,
  • Pulse in a food processor until smooth.
  • Strain thru a sieve and set aside.
  • Use the amount required in your recipe.

Prepare caramel

  • Add the sugar and water in a pan.
  • Shake do not stir the pan as it cooks.
  • Cook until the water evaporates and the sugar starts to turn a golden amber.
  • When you reach a deep amber color turn the heat off and,
  • Pour the caramel sugar into the baking pan.
  • Let cool.

Make the flan filling

  • Place milk and vanilla in a saucepan and bring to almost boil.
  • In a separate bowl whisk together egg yolks, sugar, apricot puree, salt until light and fluffy.
  • Carefully pour the hot milk mixture into the egg mixture stirring continuously.
  • Make sure it all well combined.

Assemble and bake

  • Pour the flan filling over the hardened caramel in the baking pan.
  • Place the baking pan on a larger baking tray.
  • Pour 4 cups of hot water on the outside of the baking pan in the large baking tray (this is called a water bath).
  • Bake in a preheated oven for 45 minutes.
  • Once baked - remove from the oven, cover with cling wrap.
  • Chill in the fridge for at least 3 to 4 hours or overnight.

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.
  • If you shake the pan, the flan will wriggle loose.
  • Place a large serving platter on the flan pan.
  • And flip the two together in a quick motion to release any spills.
  • Voila! your apricot flan is ready to be served.
  • Garnish with chopped apricots and a few mint leaves.
  • I choose to garnish with fresh cherries which are also in season.



Serving: 109g | Calories: 92kcal | Carbohydrates: 97g | Protein: 3.8g | Fat: 4.4g | Saturated Fat: 1.9g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 108mg | Sodium: 94mg | Potassium: 0mg | Fiber: 1.2g | Sugar: 4.6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg