Ingredientes para Belgian Plum Flan
- 1 (9 inch) prebaked shortcrust pastry
- 1 cup (200g) water
- 1 cup (200g) caster sugar
- 1.5 lbs (680g) plums
- ½ cup (100g) granulated sugar
- 4 large egg yolks
- ¼ cup (30g) all-purpose flour
- 2 cups (475ml) boiling milk
- 2 tablespoons (30g) butter
- 1 teaspoon vanilla extract
- ½ cup (120ml) apricot jam
- 1 tablespoon lemon juice
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Como fazer Belgian Plum Flan
- In a large saucepan, combine 1 cup (200g) of water and 1 cup (200g) caster sugar. Bring to a boil, stirring constantly.
- Add 1.5 lbs (680g) plums, halved and pitted, and stir gently to coat.
- Reduce heat to low and simmer for 5-10 minutes, or until plums are tender but still hold their shape.
- Remove from heat and let cool completely.
- In a large bowl, whisk together ½ cup (100g) granulated sugar and 4 large egg yolks until pale and thick.
- Whisk in ¼ cup (30g) all-purpose flour until smooth.
- Gradually whisk in 2 cups (475ml) boiling milk in a steady stream.
- Transfer the mixture to a saucepan and heat gently, stirring constantly, until it thickens to a custard consistency and coats the back of a spoon (about 2 minutes). Do not boil.
- Remove from heat and stir in 2 tablespoons (30g) butter and 1 teaspoon vanilla extract.
- Place the saucepan in a bowl of ice water and stir until the custard has cooled completely.
- Pour the cooled custard into your prepared pastry crust.
- Arrange the cooked plums on top of the custard, ensuring the tops are visible.
- In a small saucepan, gently heat ½ cup (120ml) apricot jam with 1 tablespoon lemon juice until melted and smooth.
- Brush the apricot glaze over the plums.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
124g
Fat
31g
Carbs
17g
