Apricot Flan (Valais)
Apricot Flan (Valais), a eggs recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Apricot Flan (Valais)
Ingredients
- 750 g Apricots; ripe
- 10 g Vanilla sugar
- 4 Eggs
- 120 g Sugar
- 1 pn Salt
Method
- Icing sugar (Units: 1000 g = 36 oz., 1 oz = 28 g, 1 in = 25.4 mm, 1 dl = 3.5 fl oz) Wash the apricots, cut into halves and remove stones.
- Arrange the apricot halves, skin uppermost, in a gratin dish in 2 layers, sprinkling some sugar between the layers.
- Mix the eggs, sugar, salt, vanilla sugar and cream together.
- Cover the apricots with this mixture.
- Bake in a bain-marie for 30-40 minutes at 180 oC.
- Dust with icing sugar and serve from the dish.
- Note : Serve hot or cold with a little whipped cream.
- Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19 - fresh or frozen 1 1/2 dl Cream.
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