Belgian Plum Flan Recipes

BRAZILIAN COCONUT FLAN WITH PLUM SAUCE (MANJAR BRANCO)

Steps:

• Combine the coconut milk and cornstarch in a large pot, whisking until the cornstarch is dissolved. Then, add the remaining ingredients and bring it to the stove, over medium low heat. Cook, stirring constantly (yeah, sorry!) until thickened and you start to see the bottom of the pan when you stir. That will probably take anywhere from 20 to 30 minutes!
• Run a bundt pan (or mini bundt pans for individual versions) under cold water, so it's wet when you pour the cream. That will help you release the flan later on.
• Transfer the cream to the wet pan and let it cool at room temperature. Then, refrigerate for at least 12 hours.
• Combine all the ingredients in a saucepan. Cook over medium low heat until it reduces and thickens into syrup consistency, about 10 minutes. Remove from heat and let it cool in the fridge.
• When ready to serve, turn the bundt pan into a serving platter to unmold the flan. You shouldn't have any problems if you wet your pan before pouring the cream, but you can run a butter knife along the edges to be safe.
• You can spoon some of the sauce over the flan or serve it white with the sauce on the side!
• Enjoy!

FRESH PLUM FLAN

Steps:

• Cream together sugar, butter.
• Beat in eggs, beat well.
• Combine flour, baking powder and rind.
• Beat into egg mixture alternately with milk, making 3 additions of flour and 2 of milk.
• Put batter into greased 10 inch springform pan or a 9 inch square baking dish.
• Arrange plums, cut side down, in circles on top, gently press into batter.
• Combine topping- sugar and cinnamon, sprinkle over fruit.
• Bake in 350 degree (180 C) oven 45-55 minutes.

BELGIAN PLUM FLAN

Steps:

• Place water & caster sugar in a lrg saucepan. Bring to a boil, stirring. Then add plums & mix well.
• Reduce heat & cook for 5-10 min till plums are just tender, but still intact. Remove from heat & allow to cool.
• In a lrg mixing bowl, beat together the granulated sugar & egg yolks till pale & thick. Whisk in the flour till smooth.
• Gradually add boiling milk in a steady stream, whisking constantly.
• Transfer to a saucepan & slowly heat to near boiling point, stirring constantly. Cont to cook for a further 2 min, stirring all the time.
• Remove from the heat, beat in the butter & vanilla extract. Then stand the saucepan in cold water & cont to stir till cooled.
• Once cold, pour the creme into the pastry case. Then arrange the plums (cut sides down) in the filled case. The tops of the plums should stand above the crème. Set aside.
• In a small saucepan, melt jam w/the lemon juice over a low heat, mixing well.
• Brush the apricot mixture over the top of the plums to glaze them. Then refrigerate to get completely cold before serving.

PLUM AND SOURED CREAM FLAN

Steps:

• To make the pastry, sift the flour and salt into a large mixing bowl, holding the sieve up as high as possible to give the flour an airing. Then cut the fat into small cubes and add to the flour. Now, using your fingertips, lightly and gently rub the pieces of fat into the flour - lifting your hands up high as you do this (again to incorporate air) and being as quick as possible. When the mixture looks uniformly crumbly, start to sprinkle roughly 2 tablespoons of cold water all over. Use a round-bladed knife to start the mixing, cutting and bringing the mixture together. Carefully add more water if needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean (if there are any bits that won't adhere to it, you need a spot more water). Now rest the pastry, wrapped in foil or polythene, in the refrigerator for 20-30 minutes before rolling out. Roll out the shortcrust pastry and line the flan tin. For the filling, halve the plums and remove the stones. Now beat the soured cream together with the caster sugar, egg yolks and mixed spice, then pour this into the pastry case and arrange the plums over the top (flat side up). Place the flan on the baking sheet and bake for 20 minutes. Then mix the cinnamon with the demerara sugar and sprinkle it all over the top. Bake for a further 20 minutes, turning the heat right up to gas mark 8, 450°F (230°C) for the final 5 minutes so that the top can brown nicely. Serve warm or cold.