Belgian Plum Flan Recipes

Steps:

• Place water & caster sugar in a lrg saucepan. Bring to a boil, stirring. Then add plums & mix well.
• Reduce heat & cook for 5-10 min till plums are just tender, but still intact. Remove from heat & allow to cool.
• In a lrg mixing bowl, beat together the granulated sugar & egg yolks till pale & thick. Whisk in the flour till smooth.
• Gradually add boiling milk in a steady stream, whisking constantly.
• Transfer to a saucepan & slowly heat to near boiling point, stirring constantly. Cont to cook for a further 2 min, stirring all the time.
• Remove from the heat, beat in the butter & vanilla extract. Then stand the saucepan in cold water & cont to stir till cooled.
• Once cold, pour the creme into the pastry case. Then arrange the plums (cut sides down) in the filled case. The tops of the plums should stand above the crème. Set aside.
• In a small saucepan, melt jam w/the lemon juice over a low heat, mixing well.
• Brush the apricot mixture over the top of the plums to glaze them. Then refrigerate to get completely cold before serving.

Steps:

• Cream together sugar, butter.
• Beat in eggs, beat well.
• Combine flour, baking powder and rind.
• Beat into egg mixture alternately with milk, making 3 additions of flour and 2 of milk.
• Put batter into greased 10 inch springform pan or a 9 inch square baking dish.
• Arrange plums, cut side down, in circles on top, gently press into batter.
• Combine topping- sugar and cinnamon, sprinkle over fruit.
• Bake in 350 degree (180 C) oven 45-55 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.
• Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
• Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

Steps:

• Caramel:.
• Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with caramel. Be sure to line the sides of the pan.
• Custard:.
• Blend all ingredients in a blender. Pour mixture into caramel lined loaf pan.
• Cover with aluminum foil. Place tin in a larger baking pan half filled with water. Place pan in pre-heated oven at 375 degrees, and bake flan for about 1 hour or until firm.
• Place serving dish over top of loaf pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-by-15 inch jelly roll pan.
• For the crust, sift together the flour, cream of tartar, and baking soda into a mixing bowl. In a separate bowl, cream together white and confectioners' sugars, butter, vegetable oil, egg, and vanilla. Add the dry ingredients. Blend well. Spread the dough evenly on the bottom of the greased pan. Bake until golden brown, 10 to 12 minutes. Allow to cool completely.
• For the filling, cream together the cream cheese, sugar, and vanilla. Spread over the cooled crust. Arrange the fruit on the cream cheese filling and refrigerate.
• For the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely.
• Spoon or brush the glaze evenly over the fruit. Refrigerate until ready to serve.

Steps:

• Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.
• Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.
• Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.
• Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)
• To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.

Steps:

• To make the waffle mix, whisk together the flour, sugar, baking powder and soda in a bowl with a pinch of salt. In a separate bowl, whisk together the buttermilk, butter and egg, then whisk into the flour mixture until just combined. Cover with cling film and store in the fridge until needed.
• To make the plum compote, halve and destone the plums. Cut into quarters, and put in a saucepan with the other compote ingredients. On a low heat, bring to a simmer and cook for 15-20 mins (depending on their ripeness). Remove the star anise and leave to cool. Whisk the amaretto and cream together until soft peaks form.
• Lightly oil, then heat the waffle maker. Heat the oven to low so you can keep each waffle warm while the next one cooks. Pour enough batter for one waffle (about a quarter of the mixture) into the waffle maker, close the lid and cook until golden brown on both sides and coming away from the maker easily, about 3-4 mins. Top each one with a spoonful of plum compote and a dollop of the cream. Finish with a sprinkle of almonds.

Steps:

• In a small bowl, cream butter and 3 tablespoons sugar until light and fluffy. Beat in egg yolk. Gradually add flour, 1/4 cup at a time, until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. pie plate., Arrange plums, skin side up with edges overlapping, in crust; sprinkle with remaining sugar. Bake at 350° for 35-45 minutes or until crust is golden brown and fruit is tender.

Steps:

• rub flour and fat together untill resembles bread crumbs
• then add sugar if you have no caster sugar cream the granulated sugar into the butter then add the flour bring together to a soft paste , do not need pastry requires little effort . let pastry rest for 15 mins in cling film in the fridge
• once rested line a greased flan case put a peice of cling film over the top and fill with baking beans or lentils and bake till golden brown . put milk on the hob with vanilla pod and seeds and start to boil , mean while cut your selected fruit and if using bananas toss in lemon juice to prevent browning
• mix corn flour custard powder and the egg together till pale then strain your scorching milk over the mix and beat quickley and hard , then put back in the pan return to the heat whilst whisking once it resembles a thick glue remove from heat .and spread inside your flan case
• leave to cool for a while till set then decorate your flan with the fruit
• make a stock syrup from 2 oz of sugar and a pint of water on the heat till resembles wall paper paste carefully using a pastry brush or ladle cover all the fruit leave to set and serve

Steps:

• Preheat oven to 375°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Gently press dough into tart pan; trim excess. Freeze crust 15 minutes.
• Place tart pan on baking sheet. Bake crust 10 minutes; pierce with toothpick if crust bubbles. Continue to bake until crust is pale golden, about 12 minutes. Cool crust on baking sheet 15 minutes. Maintain oven temperature.
• For filling:
• Blend all ingredients except plums in processor until almonds are finely ground. Spread frangipane filling in prepared crust.
• Place plum halves, skin side up, on work surface. Cut 1 plum half into thin parallel slices, keeping plum intact (do not cut through end). Press gently to fan slices. Repeat with remaining plum halves. Place fanned plums, skin side up, atop frangipane; press gently to anchor.
• Bake tart on baking sheet until frangipane is puffed and golden and plums are tender, about 30 minutes. Remove tart from baking sheet; transfer to rack.
• For glaze:
• Stir apricot jam and brandy in heavy small saucepan over medium heat until mixture boils. Strain glaze into small bowl. Brush glaze generously over plums. Cool tart completely. (Tart can be prepared 8 hours ahead. Let stand at room temperature.)
• Push pan bottom up to free tart from pan. Cut tart into wedges and serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.
• Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.
• Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.

Steps:

• Make the shortcrust pastry: sift the flour and salt into a bowl. Rub in the butter cut into small pieces until the mixture resembles fine breadcrumbs. Add the cold water and mix to a dough. Chill for 15 minutes before using to line a 24cm flan tin.
• Preheat your oven to 200°C.
• Mix the filling ingredients together.
• Place the plums cut side up onto the flan case. Pour the filling on top.
• Put into the oven for 20 minutes.
• Mix the demerara sugar and the mixed spice and sprinkle onto the flan. Put the flan back in the oven at 230°C for another 20 minutes until golden on top.
• Leave to cool for a few minutes before serving or serve cold with vanilla ice-cream.

Steps:

• Preheat oven to 300 degrees F.
• In a blender, add spinach, parsley, milk, goat cheese, eggs, nutmeg, salt and pepper, and blend until smooth. Pour evenly between 3-ounce ramekins (small soufflé dishes) that have been sprayed lightly with EVOO (or non-stick cooking spray). Place ramekins in a large casserole dish. Slowly add boiling water in one corner, being careful not to spill water into ramekins, until half-way up the sides of the ramekins.
• Carefully place into oven and cook until the sides are firm and a little wobble remains in the middle of each ramekin.
• Remove from oven; remove each ramekin from water bath and let cool on cooling rack. When cool, run a sharp knife down the sides of each ramekin and invert onto a warm plate. Serve with the mixed herb salad, a drizzle of EVOO, and a few strips of parmesan.
• Herb Salad Garnish.
• 1/4 cup fresh Italian flat-leaf parsley.
• 1/4 cup fresh tarragon.
• 1/4 cup fresh basil
• 1/2 teaspoon freshly squeezed lemon juice.
• 1 teaspoon extra virgin olive oil (EVOO).
• Kosher salt and freshly ground black pepper.
• Combine all ingredients in a large salad bowl. Toss. Enjoy!