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

Ingredient Substitutions

• Instead of Fresh apricots: peaches, nectarines
• Instead of Unsalted butter: margarine
• Instead of Vanilla sugar: sugar + vanilla extract
• Instead of Eggs: organic chicken eggs
• Instead of Granulated sugar: cane sugar
• Instead of Heavy cream: cooking plant-based cream
• Instead of Semi-skimmed milk: almond milk, soy milk
• Instead of All‑purpose flour: rice flour (gluten‑free)
• Instead of Cornstarch (Maïzena): potato starch
• Instead of Vanilla bean: vanilla extract
• Instead of Grated coconut: unsweetened coconut flakes

Equipment Needed

• Heavy‑bottomed skillet
• Oven
• 20 cm cake pan
• Mixing bowl
• Whisk or electric mixer
• Sieve or fine strainer
• Silicone spatula
• Chef's knife
• Cutting board

Critical Steps — Do Not Skip

• Caramelize the apricots without burning them
• Achieve a lump‑free custard batter by sifting flour and starch
• Bake until the center is just set

Chef Tips from the Video

• Lightly dust the apricots with vanilla sugar before cooking for a subtle aroma.
• Lightly toast the grated coconut before incorporating for extra crunch.

Troubleshooting

Storage

Refrigerator: Store the flan covered for 3‑4 days in the refrigerator.

Freezer: Can be frozen for 1 month, but the coconut texture may change.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Caramelized apricots can be prepared ahead and kept for 1 day in the refrigerator.
• The flan tastes best the next day, after it has rested well in the fridge.