Beatrice's Apricot Flan
This flan is easily adaptable — use peaches, plums, or pears if apricots aren’t available. It’s a great way to transform less flavorful fruit into something special.
Ingredients
3/4 cup flour
3/4 cup granulated sugar
Four eggs
2 cups of whole milk
1 pint of apricots, or peaches, plums, or pears- or a combination of what’s on hand
Optional: powdered sugar for dusting
Apricot Flan Dusted with Powdered Sugar
Instructions
Butter a pie-sized baking dish and sprinkle with sugar.
Preheat the oven to 350°F (175°C).
In a mixing bowl, whisk together the flour, sugar, eggs, and milk until smooth.
Halve the apricots, remove the pits, and place the apricots cut-side down in a shallow buttered baking dish.
Pour the batter over the apricots.
Bake for 35–40 minutes or until the flan is set and lightly golden.
Optional: Dust with powdered sugar before serving.
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For Lump-Free Batter:
- Let the batter rest for 30 minutes (or refrigerate it for several hours) after whisking to allow lumps to dissolve naturally.
- Alternatively, whisk the eggs into the flour first, then gradually add the milk to create a smooth mixture.
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Sugar Dusting Made Easy:
- Use a small sieve to evenly sprinkle powdered sugar over the flan for a polished finish.
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Prevent Sticking:
- Butter your baking dish and coat it with a light dusting of sugar for easy release and a hint of caramelized sweetness.
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Serving Suggestion:
- Pair with a dollop of homemade whipped cream—to add some calcium and a delightful way to round out the meal
Find it online: https://returntothetable.com/fruit-flan/