Belgian plum flan recipe

Belgian Plum Flan recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Belgian plum flan recipe is a delightful dessert that combines the rich flavors of plums with a light and buttery pastry. Made with fresh plums, eggs, sugar, and a hint of vanilla, this flan is both sweet and tangy. The juicy plums add a burst of flavor to the creamy custard filling, while the flaky crust provides a satisfying crunch. Perfect for any occasion, this traditional Belgian dessert is sure to impress your guests with its delicious taste and beautiful presentation.

Keywords: Belgian plum flan, dessert, plums, custard, pastry

Belgian plum flan recipe details

Belgian plum flan recipe, recipe Rating: 4.5
Number of votes:103 

Ingredients

	For the Plum filling:
1	8-inch, 20cm ready made flan case
300 ml	water
2 ½ tbsp	sugar
450 g	ripe plums, halved and stoned
	For the custard filling:
75 g	granulated sugar
3 medium	eggs, yolks only
240 ml	hot milk, near boiling
25 g	butter
1 tsp	vanilla extract
	For the Glaze:
4 tbsp	apricot jam
1 tbsp	fresh lemon juice

Instructions

To prepare the plums:
Place the water and sugar in a large pan and bring to a boil, stirring occasionally to dissolve the sugar. Add plums and mix well. Reduce heat and cook for 5-10 minutes until just tender but still intact. Remove from heat and allow to cool.

To make the creme patissiere:
Beat the sugar and yolks in a bowl until pale and thick. Whisk in the flour until smooth. Add the hot milk whilst stirring constantly. Return to the pan and heat until near to boiling, stirring constantly. Cook for another 2 minutes and continue to stir.

Remove from heat, beat in butter and vanilla and then stand the pan in cold water to cool. Stir to assist cooling. When cold, pour into pastry base and arrange plums cut side down around the base. The tops of the plums should project above the custard. Set aside.

To prepare the glaze:
Melt the jam with the lemon juice in a small pan on a low heat, stirring to combine. Brush glaze over plums and set aside to set before serving. You may prefer to chill slightly before serving.

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a