Belgianplumflan Recipes

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BELGIAN PLUM FLAN



Belgian Plum Flan image

This recipe has been posted for ZWT II & my source is www.recipes4us.co.uk/Desserts%20and%20Puddings/Belgian%20Plum%20Flan. This recipe wasn't very "Post Your Recipe" friendly as it expressed everything in both metric & US measurements, so I had to make a choice again (Time does not include cooling time)

Provided by twissis

Categories     Dessert

Time 35m

Yield 6 Flan Servings, 6 serving(s)

Number Of Ingredients 12

1 (8 inch) shortcrust pastry, flan case
10 ounces water
2 -3 tablespoons caster sugar
1 lb fresh plum (ripe, halved & stoned)
3 ounces granulated sugar
3 egg yolks
3 tablespoons flour
8 ounces milk (boiling)
1 ounce butter
1 teaspoon vanilla extract
4 tablespoons apricot jam
1 tablespoon lemon juice

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.

FRESH PLUM FLAN



Fresh Plum Flan image

I make this often, especially in the fall as you can use any fruit you like - apples peaches pears! I have also used canned plums (2 - 14oz cans, must drain thoroughly) Recipe taken from Anne Lindsay's Light Kitchen cookbook.

Provided by Elly in Canada

Categories     Dessert

Time 1h10m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 10

3/4 cup white sugar
1/4 cup soft butter or 1/4 cup margarine
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon grated orange rind or 1 teaspoon fresh lemon rind
1/4 cup low-fat milk
2 cups other fresh fruit or 2 cups canned fruit
1/2 cup brown sugar
1 teaspoon cinnamon

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.

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