Cream Caramel Apricot Flan
Coooking Temperature: 325°F / 165°C/ Gas Mark 3
Diet : GF, NF,
Calories: 5
Adjust Servings Here: 9 Servings
Description
Add a little apricot goodness to your classic flan or crème caramel. This dessert needs just five basic ingredients, 20 minutes to prep, and 45 minutes to bake. It's the perfect make-ahead dessert to impress family and friends.
Ingredients
For the Caramel
- ½ cup (100 g) Sugar
- 2 tbsp Water
For the flan
- 2 cups (500 ml) Whole milk
- ½ cup (100 g) Granulated sugar
- 6 large Egg yolks
- 1 cup (240 ml) Apricot Puree (5 to 6 medium)
- ½ tsp Vanilla extract
- ½ tsp Salt
Instructions
- Blanch Apricots - Wash apricots 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 start to peel off. Immediately place them in a bowl of cold water.1 cup Apricot Puree
- Apricot puree: When cool enough to touch, peel the fruit. Cut the fruit in half, remove the seeds, and pulse in a food processor until smooth. Strain through a sieve and set aside. Use the amount required in your recipe.
- Prepare the Caramel: In a medium saucepan over medium heat, combine the sugar and water. Stir gently until the sugar dissolves, then stop stirring and let the mixture come to a boil. Cook until the caramel turns a deep golden brown color, swirling the pan occasionally to ensure even caramelization. Immediately pour the caramel into a 9-inch round cake pan or flan mold, tilting the pan to coat the bottom evenly. Set aside to cool and harden.1/2 cup Sugar , 2 tbsp Water
- Oven: Preheat the oven at 325°F / 165°C/ Gas Mark 3
- Prepare the Flan: In a medium mixing bowl, whisk together the egg yolks and sugar until well combined and slightly pale. In a saucepan, heat the milk until it is warm but not boiling. Gradually add the warm milk to the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Stir in the apricot puree and vanilla extract until well combined.2 cups Whole milk , ½ cup Granulated sugar , 6 large Egg yolks , 1/2 tsp Vanilla extract, 1/2 tsp Salt
- Assemble the Flan: Pour the flan mixture over the hardened caramel in the prepared pan. Place the flan mold in a larger baking dish and fill the larger dish with hot water to come halfway up the sides of the flan mold (creating a water bath).
- Bake the Flan: Carefully transfer the baking dish to the oven and bake for 50-60 minutes, or until the flan is set around the edges but still slightly jiggly in the center.
- Cool: Remove the flan mold from the water bath and let it cool to room temperature. Once cooled, refrigerate the flan for at least 4 hours, preferably overnight.
- Serve: To serve, run a knife around the edges of the flan to loosen it. Place a serving plate on top of the flan mold and quickly invert the two to release the flan onto the plate, allowing the caramel to drizzle over the top.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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