Belgian Plum Flan Recipe

Ingredients for Belgian Plum Flan

• Shortcrust Pastry
• 1 cup (200g) water
• 1 cup (200g) caster sugar
• Plum
• ½ cup (100g) granulated sugar
• 4 large egg yolks
• ¼ cup (30g) all-purpose flour
• 2 cups (475ml) milk
• 2 tablespoons (30g) butter
• 1 teaspoon vanilla extract
• Apricot Jam
• 1 tablespoon lemon juice

How to Make Belgian Plum Flan

1. In a large saucepan, combine 1 cup (200g) of water and 1 cup (200g) caster sugar. Bring to a boil, stirring constantly.
2. Add 1.5 lbs (680g) plums, halved and pitted, and stir gently to coat.
3. Reduce heat to low and simmer for 5-10 minutes, or until plums are tender but still hold their shape.
4. Remove from heat and let cool completely.
5. In a large bowl, whisk together ½ cup (100g) granulated sugar and 4 large egg yolks until pale and thick.
6. Whisk in ¼ cup (30g) all-purpose flour until smooth.
7. Gradually whisk in 2 cups (475ml) boiling milk in a steady stream.
8. 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.
9. Remove from heat and stir in 2 tablespoons (30g) butter and 1 teaspoon vanilla extract.
10. Place the saucepan in a bowl of ice water and stir until the custard has cooled completely.
11. Pour the cooled custard into your prepared pastry crust.
12. Arrange the cooked plums on top of the custard, ensuring the tops are visible.
13. In a small saucepan, gently heat ½ cup (120ml) apricot jam with 1 tablespoon lemon juice until melted and smooth.
14. Brush the apricot glaze over the plums.
15. Refrigerate for at least 4 hours, or preferably overnight, before serving.