Foods From Spain

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Roasted Plum Flan

Serves 6-8

Ingredients

8 Plums, halved, stones removed
¼ Cup (60ml) orange juice
½ Cup (110g) firmly packed brown sugar

Pastry

1 2/3 Cups (250g) plain flour
2/3 Cup (110g) icing sugar mixture
125g Cold butter, chopped
1 Free-range egg yolk
1 ½ tbsp Cold water, approximately

Crème Patissiere

300ml Double cream
1 Cup (250ml) milk
½ Cup (110g) caster sugar
1 Vanilla bean
3 Free-range egg yolks
2 tbsp Cornflour
90g Unsalted butter, chopped

Method

1. Grease 19cm x 27 cm loose-based flan tin.
2. For the pastry, mix the flour, sugar and butter between fingers and thumbs until the mixture resembles breadcrumbs.
3. Add egg yolk and enough of the water to make ingredients just come together, then knead the dough on a floured surface until smooth. Cover and refrigerate for 30 minutes.
4. Preheat oven to 180ºC/Gas Mark 4, then roll the dough between sheets of baking paper until large enough to line the prepared tin. Ease the dough into the prepared tin, press into sides and trim edges. Cover and refrigerate for 30 minutes.
5. Cover pastry case with baking paper, fill with dried beans or rice and place on an over tray. Bake, uncovered in the oven about 10 minutes or until pastry case is browned lightly. Leave to cool.
6. Make the crème patissiere while the pastry case is cooling by combining the cream, milk and sugar in saucepan.
7. Split vanilla bean in half lengthways, scrape seeds into saucepan then add pod. Bring to a boil, then remove from the heat and discard the pod.
8. Beat the egg yolks in a small bowl with electric mixer until thick and creamy, then slowly beat in the cornflour. Add the mixture to a large, clean saucepan and gradually beat in hot cream mixture, stirring after each addition to ensure the mixture remains smooth.
9. Strain mixture into a cleaned saucepan and stir over heat until the mixture boils and thickens. Remove from heat, whisk in the butter and cover the surface of the custard with cling film. Cool at room temperature.
10. Increase oven temperature to 220ºC/Gas Mark 7.
11. Place plums, in single layer, in large shallow baking dish and sprinkle with the orange juice and sugar. Roast, uncovered, and in the oven for about 20 minutes or until the plums are soft. Set aside to cool.
12. Spoon crème pastissiere into pastry case, refridgerate for about 30 minutes then top with the plum halves.