
🍑 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
- Filling
- Topping
🥧 Pastry
Light, buttery, with a whisper of almond — the unsung hero.
- 1 cup plain flour
- 2 tablespoons sugar
- 2 tablespoons ground almonds
- 60g butter
- 2 egg yolks
- 1 teaspoon vanilla extract
Method:
- Sift flour, stir in sugar and almonds.
- Rub in butter until it looks like dry breadcrumbs.
- Mix in egg yolks and vanilla to form a firm dough.
- Light knead, roll 5mm thick, line a 23cm flan tin, prick base.
- Chill for 30 minutes.
- Line with paper and weights, bake at 180°C for 15 minutes.
- Remove weights, bake 10 minutes more until golden.
- Cool completely.
🍮 Filling
Soft, creamy, just rich enough to swoon over.
- 3 egg yolks
- ½ cup sugar
- 2 tablespoons plain flour
- ¾ cup milk
- ½ cup cream
Method:
- Beat egg yolks, sugar, and flour lightly.
- Heat milk, stir into yolk mixture.
- Stir gently over low heat until thickened — no boiling!
- Cool it — patience is part of the magic.
- Whip cream to soft peaks, fold into cooled custard.
- Spoon into the baked pastry shell.
🍑 Topping
The flourish that gets applause.
- 850g canned apricot halves
- ½ cup apricot jam
- 1 tablespoon brandy
- ½ cup cream
- 30g flaked almonds, toasted
Method:
- Drain apricots, arrange cut-side down on filling.
- Melt jam and brandy, brush over apricots for glaze.
- Chill until set.
- Toast flaked almonds at 180°C for 5 minutes, cool.
- Whip cream to soft peaks, pipe around edges.
- 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.