An egg and fruit french flan made from a batter of flour, eggs, sugar and milk and flavoured with lemon zest. Usually made with plums, grapes or pears, we made it with apricots because that’s what we had to hand. You can also make it without fruit when it is called Flan du Périgord. It’s deceptively easy for a dessert that rises like a fluffy cloud in the oven giving you a highly impressive end result.
40g plain flour
65g caster sugar
3 large eggs
Zest of 1 lemon
6 apricots, stoned and halved
50g butter cut into small pieces
1. Preheat the oven to 400F/200C/Gas 6.
2. Put all the ingredients except the apricots and butter into a large bowl. Stir vigorously until you see bubbles on the surface and you have a smooth batter (it’s easier to whisk it with an electric hand whisk – it takes about 2 minutes).
3. Butter a deep baking dish about 6 inches in dimension. Place the apricot halves in the dish, cut-side up. Pour in the batter leaving about half an inch gap at the top. Dot the butter around the apricots.
4. Bake the dish for 30-45 minutes or until the batter has risen up out of the top of the dish and is golden. It takes less time if your baking dish is larger and shallow and more time if the dish is smaller and deeper. You need to keep an eye on it in the oven for the last ten minutes of cooking as ovens vary and dish size makes a difference.
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