Fresh Plum Flan
Indulge in the luscious simplicity of Fresh Plum Flan, a stunning dessert that combines buttery, golden pastry with a creamy vanilla custard and the natural sweetness of ripe, juicy plums. This elegant treat starts with a homemade, flaky crust that’s blind-baked to perfection, then filled with a rich custard made from heavy cream, whole milk, and eggs, creating a silky texture that melts in your mouth. Fresh plums add a vibrant, fruity contrast, while an optional apricot jam glaze tops it off with an irresistible shine. With its blend of flavors and textures, this flan is ideal for dinner parties, holidays, or as a centerpiece at brunch. Easy to prepare yet irresistibly decadent, this recipe will impress both family and guests alike. Serve chilled and savor every bite!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 2 large Egg yolks
- 2 tablespoons Cold water
- 500 grams Fresh plums (pitted and sliced)
- 200 ml Heavy cream
- 100 ml Whole milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 50 grams Powdered sugar
- 2 tablespoons Apricot jam (optional glaze)
Instructions
Preheat your oven to 180°C (350°F).
To make the crust, combine the all-purpose flour and granulated sugar in a large mixing bowl.
Add the cold, cubed butter and use your fingertips or a pastry cutter to rub it into the flour until the mixture resembles breadcrumbs.
Add the egg yolks and cold water, and mix until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.
Roll out the dough on a lightly floured surface to fit a 9-inch flan or tart tin. Press the dough into the tin and trim any excess. Prick the base with a fork and chill for another 10 minutes.
Line the crust with parchment paper and fill with pie weights or dry beans. Blind-bake the crust in the preheated oven for 15 minutes, then remove the weights and parchment paper. Bake for another 5 minutes, or until lightly golden. Let it cool slightly.
While the crust cools, prepare the filling. In a medium saucepan, heat the heavy cream and whole milk over medium heat until just simmering. Do not boil.
In a separate bowl, whisk together the eggs, powdered sugar, and vanilla extract until smooth. Gradually pour in the hot cream mixture while whisking constantly to prevent scrambling. Strain the mixture into a clean bowl.
Arrange the sliced fresh plums evenly over the crust. Pour the custard mixture gently over the plums.
Bake the flan in the oven for 30–35 minutes, or until the custard is set and lightly golden on top.
Let the flan cool to room temperature. If desired, warm the apricot jam and brush it over the top of the flan for a glossy finish.
Chill the flan in the refrigerator for at least 1 hour before serving. Slice and enjoy!
Nutrition Facts
Calories |
3132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.0 g | 222% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1172 mg | 391% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 336.3 g | 122% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 170.1 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 312 mg | 24% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1405 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
