6 Eggs
5 ounces Granulated sugar
2 fluid ounces Sour cream
6 fluid ounces Heavy cream
1/2 fluid ounce Vanilla extract
18 ounces Apricot purée (1 lb. 2 oz.)
Fresh fruit, as needed
Candied Almonds (reference)
Yield: 25 ounces
1. Whisk eggs and sugar in a mixing bowl until combined. Add sour cream, heavy cream, vanilla and apricot purée.
2. Brush individual-serving-sized ramekins with melted butter and arrange in a 2-inch deep hotel pan. Pour the mixture into the prepared ramekins filling to just below the rim.
3. Pour enough warm water into a hotel pan to reach halfway up the sides of the ramekins. Bake at 325°F (163°C) until the flan no longer makes ripples in the center and is set, about 1 hour.
4. Chill thoroughly in refrigerator before unmolding.
5. To unmold, run a small knife around the edge of the custard, invert onto the serving plate and give the ramekin a firm sideways shake. Garnish with fresh fruit or caramelized almonds.
6. Yield: 1 lb. 9 oz.
Notes: Method: Baked Custard
This flan and others may be baked in a variety of containers. Baking time will vary depending on the container used.
5 ounces Granulated sugar
2 fluid ounces Sour cream
6 fluid ounces Heavy cream
1/2 fluid ounce Vanilla extract
18 ounces Apricot purée (1 lb. 2 oz.)
Fresh fruit, as needed
Candied Almonds (reference)
Yield: 25 ounces
1. Whisk eggs and sugar in a mixing bowl until combined. Add sour cream, heavy cream, vanilla and apricot purée.
2. Brush individual-serving-sized ramekins with melted butter and arrange in a 2-inch deep hotel pan. Pour the mixture into the prepared ramekins filling to just below the rim.
3. Pour enough warm water into a hotel pan to reach halfway up the sides of the ramekins. Bake at 325°F (163°C) until the flan no longer makes ripples in the center and is set, about 1 hour.
4. Chill thoroughly in refrigerator before unmolding.
5. To unmold, run a small knife around the edge of the custard, invert onto the serving plate and give the ramekin a firm sideways shake. Garnish with fresh fruit or caramelized almonds.
6. Yield: 1 lb. 9 oz.
Notes: Method: Baked Custard
This flan and others may be baked in a variety of containers. Baking time will vary depending on the container used.
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