Apricot Flan (Valais)
Yield
1 tartPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 750 | grams |
apricots
ripe fresh or frozen |
|
| 1 ½ | dl |
cream
|
*
|
| 10 | grams |
vanilla sugar
|
* |
| 4 | large |
eggs
|
|
| 120 | grams |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5E+2 | grams |
apricots
ripe fresh or frozen |
|
| 1.5 | dl |
cream
|
*
|
| 1E+1 | grams |
vanilla sugar
|
* |
| 4 | large |
eggs
|
|
| 1.2E+2 | grams |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 1 | x |
powdered sugar
|
*
|
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.
