Best 2 Belgian Plum Flan Recipes
Indulge in the delectable Belgian Plum Flan, a culinary masterpiece that harmoniously blends sweet and tart flavors. This classic dessert combines a buttery shortbread crust with a velvety, custard-like filling generously adorned with succulent plums. As you embark on this delightful journey, you'll discover a collection of carefully curated recipes that guide you through the art of crafting this timeless treat.
From the fundamental Belgian Plum Flan recipe that showcases the essence of this dish to enticing variations that add a touch of culinary flair, this article caters to diverse tastes and skill levels. Explore the Gluten-Free Belgian Plum Flan, a delightful alternative that caters to dietary preferences without compromising on flavor. For a touch of rustic charm, immerse yourself in the traditional Plum Clafoutis recipe, a French rendition that boasts a tender, pancake-like batter embracing the juicy plums.
Quench your thirst with the refreshing Belgian Plum Soda, a sparkling symphony of sweet plums and effervescent bubbles that invigorates the senses. Take a sweet detour with the Plum Galette, a free-form tart that encases a vibrant plum filling within a flaky, golden crust. And for a taste of Belgium's rich brewing heritage, savor the Belgian Plum Beer, a delightful fusion of fruity sweetness and malty complexity.
Whether you're a seasoned baker or a culinary novice, this comprehensive guide empowers you to recreate the magic of the Belgian Plum Flan and its captivating companions. Embark on this delectable adventure and let the harmonious blend of flavors tantalize your taste buds.
BELGIAN PLUM FLAN
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
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
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
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.
Tips:
- To make the perfect flan pastry, use cold butter and work it quickly into the flour until it resembles coarse breadcrumbs. This will prevent the pastry from becoming tough.
- When rolling out the pastry, use a light touch and avoid overworking it. This will help to prevent the pastry from shrinking in the oven.
- Before baking the flan, chill it for at least 30 minutes. This will help to prevent the pastry from becoming soggy.
- When baking the flan, use a bain-marie (water bath). This will help to create a moist and evenly cooked flan.
- Allow the flan to cool completely before serving. This will help to prevent it from falling apart.
Conclusion:
Belgian plum flan is a delicious and classic dessert that is perfect for any occasion. With its buttery pastry, sweet and tart plums, and creamy custard filling, this flan is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give Belgian plum flan a try. You won't be disappointed!
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