Plum Flan Veg CD Belgian
35mins plus cooling
6 Cold Vegetarian Dessert
Pudding Belgium Europe
20cm/8-inch Sweet Shortcrust Pastry Flan case
tbsp Caster Sugar
Fresh Ripe Plums, halved and stoned
tbsp Plain Flour
teasp Vanilla Extract
tbsp Apricot Jam
tbsp Lemon Juice
Place the water and caster sugar in a large saucepan, bring to the boil,
stirring then add the plums and mix well.
Reduce the heat and cook for 5-10 minutes until the plums are just tender but
still in tact. Remove from the heat and leave to cool.
Meanwhile, in a large mixing bowl beat together the granulated sugar and
egg yolks until pale and thick.
Whisk in the flour until smooth.
Gradually add the boiling milk in a steady stream, whisking constantly.
Transfer to a saucepan and slowly heat to near boiling point, stirring
constantly. Continue to cook for a further 2 minutes stirring all the time.
Remove from the heat, beat in the butter and vanilla extract then stand the
saucepan in cold water and continue to stir until cooled.
Once cold, pour the creme into the pastry case then arrange the plums (cut sides
down) in the filled case. The tops of the plums should stand above the crème.
In a small saucepan, melt the jam with the lemon juice over a low heat mixing
Brush the apricot mixture over the top of the plums to glaze them then set aside
to get completely cold before serving.
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