Ingredients
250g Crème Fraiche To Serve
10g rosemary Finely Chopped
180g free range eggs
125ml thickened cream
80ml milk
75g caster sugar
15g plain flour Sifted
125ml water
125ml Verjuice
150g dried apricots
50g slivered almonds
20g unsalted butter for greasing
250g Crème Fraiche To Serve
10g rosemary Finely Chopped
180g free range eggs
125ml thickened cream
80ml milk
75g caster sugar
15g plain flour Sifted
125ml water
125ml Verjuice
150g dried apricots
50g slivered almonds
20g unsalted butter for greasing
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Methods
1
Preheat a fan forced oven to 180°C.
2
Grease a one litre flan dish with unsalted butter and dust with a little castor sugar, set aside.
3
Place the slivered almonds onto a lined baking tray and place into the preheated oven and roast for 10 minutes or until golden brown. Remove from the oven and set aside to cool.
4
Meanwhile place the dried apricots into a medium size sauce pan and pour over the Verjuice and water, place over a medium to high heat, bring to simmering point and allow to cook for 5 minutes until the apricots are plump and soften.
5
Remove them from the liquid and roughly chop them and place them into a bowl. Continue to simmer the remaining Verjuice until it has reduced to two tablespoons, then remove and add to the cut apricots.
6
Place the flour and sugar into another mixing bowl and whisk in the milk and cream, add the eggs and rosemary and continue whisking until smooth.
7
Place the chopped apricots into the base of the flan dish, then pour over the mixture, sprinkle the roasted almonds over the top and place into the preheated oven to bake for 30 to 35 minutes, this time will also depend on your oven.
8
Remove from the oven and allow to stand for 5 to 10 minutes and then serve warm with crème fraiche.
1
Preheat a fan forced oven to 180°C.
2
Grease a one litre flan dish with unsalted butter and dust with a little castor sugar, set aside.
3
Place the slivered almonds onto a lined baking tray and place into the preheated oven and roast for 10 minutes or until golden brown. Remove from the oven and set aside to cool.
4
Meanwhile place the dried apricots into a medium size sauce pan and pour over the Verjuice and water, place over a medium to high heat, bring to simmering point and allow to cook for 5 minutes until the apricots are plump and soften.
5
Remove them from the liquid and roughly chop them and place them into a bowl. Continue to simmer the remaining Verjuice until it has reduced to two tablespoons, then remove and add to the cut apricots.
6
Place the flour and sugar into another mixing bowl and whisk in the milk and cream, add the eggs and rosemary and continue whisking until smooth.
7
Place the chopped apricots into the base of the flan dish, then pour over the mixture, sprinkle the roasted almonds over the top and place into the preheated oven to bake for 30 to 35 minutes, this time will also depend on your oven.
8
Remove from the oven and allow to stand for 5 to 10 minutes and then serve warm with crème fraiche.