Apricot Flan Inspired by Parisian Flan

Ingredients

• 300 g Fresh apricots (well ripe, halved and pitted)
• 30 g Butter (for the pan and the mold)
• 2 cuillères à soupe Vanilla sugar (or white sugar + vanilla extract)
• 4 unités Eggs (whole eggs)
• 200 ml Liquid cream (can be plant-based cream)
• 300 ml Semi‑skimmed milk (or oat milk for lactose‑free version)
• 100 g White sugar
• 30 g All‑purpose flour (sift)
• 30 g Cornstarch (sift with the flour)
• 2 cuillères à soupe Grated coconut (for texture and decoration)
• 1 gousse Vanilla bean (seeds scraped)

Instructions

1. Preparing the apricots

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

   Time: PT5M

2. Roasting the apricots

   Melt the butter in the pan over medium heat. As soon as it sizzles, add the halved apricots, sprinkle the vanilla sugar and let brown for 10 minutes, stirring gently.

   Time: PT10M

3. Prepare the flan custard

   Break the eggs into a large bowl, add the white sugar and beat until the mixture lightens. Incorporate the vanilla seeds, the liquid cream, then sift the flour and cornstarch and add them while whisking vigorously. Pour in the milk, mix until you obtain a smooth batter without lumps, finally fold in the grated coconut.

   Time: PT15M

4. Assemble in the mold

   Generously butter the mold, arrange the roasted apricots in an even layer, then pour half of the flan mixture, add the remaining apricots and cover with the rest of the mixture.

   Time: PT5M

5. Baking

   Preheat the oven to 180°C. Place the flan in the oven and bake for 35 to 40 minutes, until the centre is just set (a slight wobble in the centre is normal).

   Time: PT40M

   Temperature: 180°C

6. Cooling and unmolding

   Let the flan cool for 20 minutes in the mold, then gently unmold onto a plate. Sprinkle the top with extra grated coconut before serving.

   Time: PT20M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g