Apricot Flan

🍑 The Story Behind the Apricot Flan

Apricot Flan isn't just dessert — it's a memory plated in gold. A Sunday afternoon wrapped in flaky pastry. The kind of sweet that doesn't shout, but lingers.

The crust? Buttery with a whisper of almond. The filling? Silky smooth, kissed with cream. And that topping — apricots glazed and glowing like the late-day sun.

It’s not modern. It’s not trendy. It’s timeless. It’s a recipe passed with love, and every slice is a reminder that food made by hand will always matter more than food made fast.

Three parts, zero regrets — this is edible art.

🍰 Components:

🥧 Pastry

Light, buttery, with a whisper of almond — the unsung hero.

Method:

  1. Sift flour, stir in sugar and almonds.
  2. Rub in butter until it looks like dry breadcrumbs.
  3. Mix in egg yolks and vanilla to form a firm dough.
  4. Light knead, roll 5mm thick, line a 23cm flan tin, prick base.
  5. Chill for 30 minutes.
  6. Line with paper and weights, bake at 180°C for 15 minutes.
  7. Remove weights, bake 10 minutes more until golden.
  8. Cool completely.

🍮 Filling

Soft, creamy, just rich enough to swoon over.

Method:

  1. Beat egg yolks, sugar, and flour lightly.
  2. Heat milk, stir into yolk mixture.
  3. Stir gently over low heat until thickened — no boiling!
  4. Cool it — patience is part of the magic.
  5. Whip cream to soft peaks, fold into cooled custard.
  6. Spoon into the baked pastry shell.

🍑 Topping

The flourish that gets applause.

Method:

  1. Drain apricots, arrange cut-side down on filling.
  2. Melt jam and brandy, brush over apricots for glaze.
  3. Chill until set.
  4. Toast flaked almonds at 180°C for 5 minutes, cool.
  5. Whip cream to soft peaks, pipe around edges.
  6. Sprinkle with almonds like edible confetti.

📜 Serving Notes:

Shell can be baked a day ahead, but fill it fresh. That crisp pastry deserves its full glory.

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