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Apricot Sour Cream Flan

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Ingredients
  9 inch deep dish frozen pie crust 1
  Eggs 3 , separated
  Sugar 2⁄3 Cup (10.67 tbs)
  Sour cream 2⁄3 Cup (10.67 tbs)
  Golden raisins 1 1⁄2 Cup (24 tbs), chopped
  Lemon 1 , rind finely grated
  Cinnamon 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Salt To Taste
  Confectioners sugar 1 Tablespoon (for dusting)
For sauce
  Canned apricot halves 16 1⁄2 Ounce, drained (1 can)
  Lemon 1 , juiced
  Medium sherry 1 Tablespoon
  Blanched almonds 1 Tablespoon
Directions

GETTING READY
1) Preheat oven to temperature of 425 degrees.
2) Life out the pie crust very carefully and fit it into a 9-inch flan pan.
3) Press well to fir the sides and then put the pan in the fridge.

MAKING
4) To make the cream filling, first beat the egg yolks with the sugar with the help of an electric mixer till the mixture is pale and thick.
5) Add the sour cream, lemon rind, golden raisins, cinnamon, cloves and salt to taste. Beat well.
6) In a clean, dry bowl, beat the egg whites till they are stiff and standing in peaks.
7) Fold the egg whites into the sour cream very gently.
8) Into the chilled pie crust, spoon the mixture.
9) Bake in the preheated oven for about 15 minutes. Reduce the temperature to 350 degrees and continue to beat for another 20 minutes.
10) Take the preparation out of the oven and leave it aside for 10 minutes to cool.
11) Remove the pan-€™s sides and slide the flan onto a serving plate. Cool it completely.
12) While the flan is cooling, make the sauce. Keep about 6 apricot halves aside for garnish and put the remainder in a food processor or blender along with the lemon juice, almonds and sherry. Blend well till smooth and then put the sauce in a serving pitcher.
13) Slice the reserved apricot halves into thirds and dust them with confectioners-€™ sugar. Garnish the top with them.

SERVING
14) Serve the flan chilled or at room temperature, as preferred. Serve the sauce separately for added flavor. Makes a good dessert.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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