Apricot Chiffon Flan Recipe

Apricot Chiffon Flan Recipe

Ingredients: Serves 6

425 g/15 oz/1 large can of apricot halves, drained, reserving the juice
15 ml/1 tbsp powdered gelatin
2 eggs, separated
50 g/2 oz caster (superfine) sugar

300 ml milk
1 Chocolate Flan Case, baked
75 ml/5 tbsp double (heavy) cream, whipped


Reserve a few apricots for decoration and finely chop the remainder. Sprinkle the gelatin over 60 ml/4 tbsp of the apricot juice in a small bowl. Leave to soften for 5 minutes, then stand the bowl in a pan of hot water and stir until the gelatin is completely dissolved. Beat the egg yolks and sugar together until thick and pale. Heat the milk, pour over the egg yolk mixture and stir until blended. Return to the pan and cook very gently, stirring, until the mixture thickens. Do not allow to boil or the mixture will curdle. Stir in the dissolved gelatin and chopped apricots. Leave until cold and on the point of setting. Whisk the egg whites until stiff and fold in with a metal spoon. Turn into the flan case (pie shell) and decorate with whipped cream and the reserved apricots. Chill until ready to serve.

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