Apricot Flan

Ingredients

• 8 units Fresh apricots (Ripe, halved and pitted)
• 15 g Unsalted butter (For the pan and the mold)
• 1 packet Vanilla sugar (About 8 g)
• 4 units Whole eggs (At room temperature)
• 200 ml Liquid cream (Can be replaced with plant-based cream)
• 300 ml Semi-skimmed milk (Can be replaced with oat milk for a lactose‑free version)
• 100 g Granulated sugar
• 1 bean Vanilla bean or vanilla paste (Seeds scraped or 1 tsp paste)
• 30 g All‑purpose flour (Sifted)
• 30 g Cornstarch (Maïzena) (Sift with the flour)
• 2 tbsp Grated coconut (Unsweetened)

Instructions

1. Prepare the apricots

   Rinse the apricots, cut them in half lengthwise and remove the pits.

   Time: PT5M

2. Caramelize the apricots

   Melt 15 g butter in a pan over medium heat. As soon as it sizzles, add the apricot halves, sprinkle the vanilla sugar and cook 8‑10 minutes, turning gently to achieve a nice color.

   Time: PT10M

3. Beat the eggs and sugar

   In a large bowl, crack the 4 eggs, add 100 g granulated sugar and beat vigorously until the mixture lightens.

   Time: PT5M

4. Add vanilla and cream

   Stir in the seeds of one vanilla bean (or 1 tsp vanilla paste) then pour in 200 ml liquid cream. Mix gently.

   Time: PT3M

5. Incorporate the dry ingredients

   Sift 30 g flour and 30 g cornstarch over the mixture, then whisk quickly to avoid lumps.

   Time: PT3M

6. Add the milk and coconut

   Gradually pour 300 ml semi‑skimmed milk while continuing to whisk, then fold in 2 tbsp grated coconut.

   Time: PT2M

7. Prepare the mold

   Generously butter the cake mold, arrange the caramelized apricot halves cut side up.

   Time: PT3M

8. Pour the custard over the apricots

   Carefully pour the flan batter over the apricots, making sure to cover them without moving them.

   Time: PT2M

9. Bake

   Place the mold in the preheated oven at 180°C and bake 35‑40 minutes until the flan is golden and a knife inserted in the center comes out clean.

   Time: PT40M

   Temperature: 180°C

10. Cool and unmold

    Let the flan warm for 5 minutes, then run a thin spatula around the mold and invert onto a plate. Optionally sprinkle extra coconut before serving.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

25 g

Fat

12 g

Fiber

2 g