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Belgian Plum Flan   Veg  CD  Belgian  35mins plus cooling



Serves 6   Cold  Vegetarian  Dessert  Pudding  Belgium  Europe




1 x 20cm/8-inch Sweet Shortcrust Pastry Flan case

300ml/10fl.oz. Water

2-3 tbsp Caster Sugar

450g/1lb Fresh Ripe Plums, halved and stoned

Crème Patissière

75g/3oz Granulated Sugar

3 Egg Yolks

3 tbsp Plain Flour

240ml/8fl.oz. Boiling Milk

25g/1oz Butter

1 teasp Vanilla Extract


4 tbsp Apricot Jam

1 tbsp Lemon Juice




1. Place the water and caster sugar in a large saucepan, bring to the boil, stirring then add the plums and mix well.


2. 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.


3. Meanwhile, in a large mixing bowl beat together the granulated sugar and  egg yolks until pale and thick.


4. Whisk in the flour until smooth.


5. Gradually add the boiling milk in a steady stream, whisking constantly.


6. 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.


7. Remove from the heat, beat in the butter and vanilla extract then stand the saucepan in cold water and continue to stir until cooled.


8.  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. Set aside.


9.  In a small saucepan, melt the jam with the lemon juice over a low heat mixing well.


10. 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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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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