Apricot Flan (Valais)
Submitted by niadara
Swiss-style flan with fresh apricot halves baked in vanilla cream custard, dusted with powdered sugar and served warm or cold.
YIELD
1 tartPREP
20 minCOOK
40 minREADY
60 minThis classic Valais dessert layers fresh (or frozen) apricot halves in a gratin dish, then covers them with a silky custard made from eggs, cream, sugar, and vanilla.
The whole thing bakes gently in a water bath to ensure even, delicate cooking without curdling.
Serve it straight from the dish, warm from the oven or chilled, with a dusting of powdered sugar and a dollop of whipped cream if you’re feeling indulgent.
Chef Tips
- Arrange apricots skin-side up for the prettiest presentation
- Use a bain-marie (water bath) to prevent the custard from scrambling
- Test doneness by gently shaking the dish; the center should jiggle slightly
Ingredients
Directions
Wash the apricots, cut into halves and remove stones.
Arrange the apricot halves, skin uppermost, in a gratin dish in 2 layers, sprinkling some sugar between the layers.
Mix the eggs, sugar, salt, vanilla sugar and cream together.
Cover the apricots with this mixture.
Bake in a bain-marie for 30 to 40 minutes at 180 oC.
Dust with icing sugar and serve from the dish.
Note : Serve hot or cold with a little whipped cream.
Comments