Apricot Flan Inspired by Parisian Flan
Apricot Flan Inspired by Parisian Flan is a easy French recipe that serves 6. 250 calories per serving. Recipe by Hervé Cuisine on YouTube.
Prep: 40 min | Cook: 40 min | Total: 1 hr 35 min
Cost: $7.30 total, $1.22 per serving
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
Preparing the apricots
Rinse the apricots, cut them in half lengthwise and remove the pits.
Time: PT5M
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
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
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
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
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
Dietary info: vegetarian, can be made vegan, can be lactose‑free, low-calorie
Allergens: eggs, milk, gluten, coconut
Ingredient Substitutions
- Instead of Fresh apricots: peaches, nectarines
- Instead of Butter: vegetable margarine
- Instead of Vanilla sugar: vanilla extract + sugar
- Instead of Eggs: flax eggs (vegan)
- Instead of Liquid cream: soy cream, coconut cream
- Instead of Semi‑skimmed milk: almond milk, oat milk
- Instead of White sugar: cane sugar
- Instead of All‑purpose flour: rice flour (gluten‑free)
- Instead of Cornstarch: potato starch
- Instead of Grated coconut: rolled oats
- Instead of Vanilla bean: vanilla extract
Equipment Needed
- Pan
- Knife
- Cutting board
- Mixing bowl
- Whisk
- Sieve or fine strainer
- Cake pan (type cake pan)
- Oven
- Silicone spatula
Critical Steps — Do Not Skip
- Roast the apricots without burning them
- Sift flour and starch to avoid lumps
- Bake until the flan is just set
Chef Tips from the Video
- Use very ripe apricots for natural sweet flavor.
- Lightly dust with powdered sugar before serving for a decorative touch.
- Serve with a red fruit coulis to contrast with the apricot sweetness.
Troubleshooting
Flan too liquid after baking
Extend baking by 5 to 10 minutes and check consistency with the tip of a knife.
Apricots burnt or overly caramelized
Reduce heat to medium‑low and watch the cooking, add a small spoon of water if the sugar starts to stick.
Storage
Refrigerator: Store in an airtight container, up to 3 days.
Freezer: Not recommended, the flan loses its creamy texture.
Room temperature: Can stay at room temperature for a maximum of 2 hours.
Make-Ahead Tips
- Prepare the flan the day before and keep it chilled, it improves.
- Roasted apricots can be made ahead and kept 2 days in the refrigerator.
Last updated: August 21, 2026
