Apricot Flan (Valais) Recipe

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Apricot Flan (Valais) Ingredients

750 g apricots, ripe fresh or frozen
1 1/2 deciliter cream
10 g vanilla sugar
4 eggs
120 g sugar
1 pinch salt
1 icing sugar

A Recipe for
Apricot Flan (Valais)

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This Recipe for Apricot Flan (Valais) is one of thousands in the Recipes-to-go Fruit Cookbook.

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Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

This is a recipe for Apricot Flan (Valais) from the recipe cookbook of Recipes-to-go (Fruit)

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Apricot Flan (Valais) recipe - a tasty recipe for you to add to your collection!
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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.
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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Apricot Flan (Valais)

If the headache would only precede the intoxication, alcoholism would be a virtue.
Samuel Butler

Apricot Flan (Valais) Directions

(Units: 1000 g = 36 oz., 1 oz = 28 g, 1 in = 25.4 mm,
1 dl = 3.5 fl oz)

Wash the apricots, cut into halves and remove stones.

Arrange the apricot halves, skin uppermost, in a gratin dish in 2
layers, sprinkling some sugar between the layers.

Mix the eggs, sugar, salt, vanilla sugar and cream together.

Cover the apricots with this mixture.

Bake in a bain-marie for 30-40 minutes at 180 oC.

Dust with icing sugar and serve from the dish.

Note : Serve hot or cold with a little whipped cream.

Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Typed for you by Rene Gagnaux @ 2:301/212.19

Serves: 1

Apricot Flan (Valais) Recipe brought to you by Recipes To-Go

Apricot Flan (Valais) Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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