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Apricot Flan Valais - Culture, Family, Travel, Consumer Reviews - Posted: 14th Jan, 2012 - 6:07pm
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Archived Recipe: EggsPost Date: 14th Jan, 2012 - 6:07pm / Post ID: #
Apricot Flan Valais
Recipe name:
Apricot Flan Valais 
Recipe category:
Eggs
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Recipe details: Apricot Flan (Valais)
750 g Apricots; ripe - fresh or frozen 1 1/2 dl Cream 10 g Vanilla sugar 4 120 g Sugar 1 pn Salt Icing sugar (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 |
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TOPIC: Apricot Flan Valais