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

Ingredient Substitutions

• Instead of Fresh apricots: Peaches, Nectarines
• Instead of Unsalted butter: Margarine, coconut oil
• Instead of Vanilla sugar: Sugar + vanilla extract
• Instead of Whole eggs: Organic chicken eggs, Duck eggs
• Instead of Liquid cream: Soy cream, Oat cream
• Instead of Semi-skimmed milk: Oat milk, Almond milk
• Instead of Granulated sugar: Cane sugar, Coconut sugar
• Instead of Vanilla bean or vanilla paste: Vanilla extract
• Instead of All‑purpose flour: Rice flour (gluten‑free)
• Instead of Cornstarch (Maïzena): Potato starch
• Instead of Grated coconut: Sweetened coconut flakes (reduce sugar)

Equipment Needed

• Pan
• Saucepan or large mixing bowl
• Whisk
• Sieve
• Cake pan (cake type)
• Silicone spatula
• Chef's knife
• Cutting board
• Oven

Critical Steps — Do Not Skip

• Do not burn the butter when caramelizing the apricots.
• Sift the flour and starch to avoid lumps.
• Bake until the center is set but still slightly trembling.

Chef Tips from the Video

• Use very ripe but still firm apricots for optimal sweetness.
• Scraping the seeds from a real vanilla bean adds an incomparable depth of flavor.
• Sprinkle a little toasted coconut just before serving for extra crunch.

Troubleshooting

Storage

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

Freezer: Not recommended, the flan loses its creamy texture.

Room temperature: Can stay at room temperature up to 2 hours.

Make-Ahead Tips

• Prepare the caramelized apricots and the custard mixture the day before, keep them separate in the refrigerator.
• The flan can be baked ahead and served cold or gently reheated in the oven.