Apricot Flan

Ingredients

• 8 unités Fresh apricots (halved, pitted)
• 40 g Unsalted butter (for the pan and the mold)
• 1 sachet Vanilla sugar (about 8 g)
• 4 unités Eggs (at room temperature)
• 100 g Granulated sugar (for the custard base)
• 200 ml Heavy cream (whole, 30% fat)
• 200 ml Semi-skimmed milk (or oat milk for a lactose‑free version)
• 30 g All‑purpose flour (sift with the starch)
• 30 g Cornstarch (Maïzena) (to lighten the texture)
• 1 gousse Vanilla bean (seeds scraped (or 1 tsp extract))
• 2 c. à soupe Grated coconut (about 15 g)

Instructions

1. Prepare the apricots

   Rinse the apricots, cut them in half lengthwise and remove the pits using a knife or a small pitting knife.

   Time: PT5M

2. Caramelize the apricots

   Melt 30 g of butter in a pan over medium heat. Once the butter sizzles, add the apricot halves, sprinkle the vanilla sugar and cook for 10 minutes, turning them halfway through, until they are lightly golden and fragrant.

   Time: PT10M

3. Prepare the custard base

   In a large bowl, crack the 4 eggs, add the granulated sugar and whisk until the mixture lightens. Stir in the vanilla bean seeds (or the extract). Pour in the heavy cream, then sift the flour and starch together and fold them in while whisking to avoid lumps. Add the milk, then the grated coconut and mix until you obtain a smooth, slightly thick batter, comparable to pancake batter.

   Time: PT10M

4. Assemble the flan

   Generously butter the cake pan. Arrange the caramelized apricots cut side up at the bottom of the pan. Pour the custard batter evenly over the fruit, making sure to fully cover them.

   Time: PT5M

5. Bake

   Place the pan in the preheated oven at 180°C and bake for 35‑40 minutes until the flan is set, lightly golden on top and a knife inserted comes out clean.

   Time: PT40M

   Temperature: 180°C

6. Finishing and serving

   Remove the flan from the oven, let it warm for 5 minutes, then unmold carefully using a spatula. Serve warm or let it cool completely and enjoy cold, optionally garnished with a few shards of toasted coconut.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g