Belgian Plum Flan

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===Description===
Nothing to add to this very delicious tasting recipe, one of the most enjoyable desserts after the main dish ! 
==Ingredients==
* 1 x 20cm/8-inch Sweet Shortcrust Pastry Flan case
* 300ml/10fl.oz. water
* 2-3 tbsp caster sugar
* 450g/1lb Fresh Ripe Plums, halved and stoned
=== Crème Patissière ===
* 75g/3oz granulated sugar
* 3 egg Yolks
* 3 tbsp plain flour
* 240ml/8fl.oz. Boiling milk
* 25g/1oz butter
* 1 teasp vanilla extract
=== Glaze ===
* 4 tbsp apricot jam
* 1 tbsp lemon juice
==Directions==
# Place the water and caster sugar in a large saucepan, bring to the boil, stirring then add the plums and mix well.
# Reduce the heat and cook for 5-10 minutes until the plums are just tender but still in tact. 
# Remove from the heat and leave to cool.
# Meanwhile, in a large mixing bowl beat together the granulated sugar and egg yolks until pale and thick.
# Whisk in the flour until smooth.
# Gradually add the boiling milk in a steady stream, whisking constantly.
# Transfer to a saucepan and slowly heat to near boiling point, stirring constantly. 
# Continue to cook for a further 2 minutes stirring all the time.
# Remove from the heat, beat in the butter and vanilla extract then stand the saucepan in cold water and continue to stir until 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 the jam with the lemon juice over a low heat mixing well.
# Brush the apricot mixture over the top of the plums to glaze them then set aside to get completely cold before serving.
Category:Apricot preserves and jam Recipes
Category:Belgian Desserts
Category:Dessert flan Recipes
Category:Plum Recipes