PLUM AND SOURED CREAM FLAN
Since I've been writing recipes, this is one I've found to be most popular with everyone who makes it.
Categories Easy Entertaining Tarts and Flans Pastry Soft Fruits
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- To make the pastry, sift the flour and salt into a large mixing bowl, holding the sieve up as high as possible to give the flour an airing. Then cut the fat into small cubes and add to the flour. Now, using your fingertips, lightly and gently rub the pieces of fat into the flour - lifting your hands up high as you do this (again to incorporate air) and being as quick as possible. When the mixture looks uniformly crumbly, start to sprinkle roughly 2 tablespoons of cold water all over. Use a round-bladed knife to start the mixing, cutting and bringing the mixture together. Carefully add more water if needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean (if there are any bits that won't adhere to it, you need a spot more water). Now rest the pastry, wrapped in foil or polythene, in the refrigerator for 20-30 minutes before rolling out. Roll out the shortcrust pastry and line the flan tin. For the filling, halve the plums and remove the stones. Now beat the soured cream together with the caster sugar, egg yolks and mixed spice, then pour this into the pastry case and arrange the plums over the top (flat side up). Place the flan on the baking sheet and bake for 20 minutes. Then mix the cinnamon with the demerara sugar and sprinkle it all over the top. Bake for a further 20 minutes, turning the heat right up to gas mark 8, 450°F (230°C) for the final 5 minutes so that the top can brown nicely. Serve warm or cold.
PLUM CUSTARD KUCHEN
This is a recipe I've had for years. It's great served warm, but cooled to room temperature is good, too. Keep leftovers in the fridge, if you have any.
Provided by Pat-H
Categories Desserts Cakes Coffee Cake Recipes
Time 1h30m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix flour, 1 tablespoon sugar and baking powder in a bowl. Cut in butter until mixture looks like coarse crumbs. Stir in 2 tablespoons whipping cream and 1 egg. Press in bottom of ungreased 9-inch square pan and arrange plums over the top.
- Bake in the preheated oven for 25 to 30 minutes. While cake is baking, in a bowl, combine 1/2 cup whipping cream, 1/2 cup sugar, 1 teaspoon vanilla and 1 egg. Beat well, and pour mixture over plums and bake an additional 20 to 30 minutes or until custard is set. Serve warm or cool. Store in refrigerator.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 29 g, Cholesterol 91.1 mg, Fat 17.7 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 10.7 g, Sodium 134.8 mg, Sugar 17.2 g
SOUR CREAM AND PLUM FLAN
Make and share this Sour Cream and Plum Flan recipe from Food.com.
Provided by Nghala
Categories Tarts
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 483, Fat 29.5, SaturatedFat 17.7, Cholesterol 160, Sodium 175.1, Carbohydrate 48.9, Fiber 2.2, Sugar 16.9, Protein 7.4
SOUR CREAM PLUM PIE
Here's a light custard pie that's one of my "oldies but goodies." It couldn't be much simpler to whip up and makes a refreshing and special finale to any holiday meal.-Pat Stueckman, Garfield, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Line a 9-in. pie plate with pastry; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., Halve and pit the plums; pat dry with paper towels. Arrange cut side up in crust. In a large bowl, combine egg yolks, sour cream, sugar and vanilla; pour over plums. Cover edges of pastry loosely with foil. Bake for 40-45 minutes or until set. Cool on a wire rack.
Nutrition Facts : Calories 335 calories, Fat 18g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 132mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH PLUM TART WITH SOUR CREAM TOPPING
Categories Fruit Dessert Bake Plum Summer Sour Cream Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Position rack in bottom third of oven and preheat to 400°F. Line heavy large rimless baking sheet with foil. Roll out puff pastry on lightly floured work surface to 14-inch square. Cut off 1-inch-wide strips from each side of square. Brush strips with beaten egg. Place strips atop edges of pastry square, egg side down, pressing to adhere. Trim ends to fit. Transfer pastry square to prepared baking sheet. Combine almonds, 2 tablespoons sugar and flour in small bowl. Sprinkle evenly over bottom of pastry. (Can be made 3 hours ahead. Chill.)
- Place plums in large bowl. Add 4 tablespoons sugar; toss to coat. Arrange plums decoratively over almond mixture.
- Bake tart until pastry is golden brown and puffed and plums are tender, about 30 minutes. Transfer pan to rack. Using metal spatula, loosen tart from baking sheet, leaving tart on sheet.
- Stir preserves and water in heavy small saucepan over low heat until preserves melt. Brush over warm plums.
- Beat cream, sour cream and 1 tablespoon sugar in medium bowl until soft peaks form. Serve tart warm or at room temperature with sour cream topping.
SWEET & CREAMY SOUR CREAM FLAN
If you only order flan in restaurants because you think it's too hard to make, try this easy recipe that uses sour cream and sweetened condensed milk.
Provided by My Food and Family
Categories Dairy
Time 6h40m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Bring sugar and water to boil in saucepan on medium-high heat. Reduce heat to medium; cook 5 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
- Blend all remaining ingredients except eggs in blender until smooth. Add eggs; blend well. Pour over syrup in pan; cover. Place filled pan in larger pan; add enough water to larger pan to come halfway up side of 9-inch pan.
- Bake 1 hour 15 min. or until knife inserted in center comes out clean. Remove flan from water-filled pan; cool completely. Refrigerate 4 hours. Run knife around rim of pan to loosen flan; unmold onto plate.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
EASY SOUR CREAM & CARAMEL FLAN
Please your palate with this delicious Easy Sour Cream & Caramel Flan. Sour cream gives this Easy Sour Cream & Caramel Flan a touch of tangy flavor.
Provided by My Food and Family
Categories Dairy
Time 4h50m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line 8-inch square pan with plastic wrap, with ends of wrap extending over sides. Spray with cooking spray. Whisk eggs in medium bowl until blended.
- Bring milks to boil in medium saucepan on medium heat, stirring constantly. Gradually add half the milk mixture to eggs, whisking constantly until blended. Add to remaining milk mixture in saucepan; mix well. Cook and stir on medium-high heat 1 to 2 min. or until thickened.
- Pour milk mixture into medium bowl; stir in vanilla. Place filled bowl in larger bowl half-filled with ice water. Cool egg mixture completely, stirring occasionally. Stir in sour cream. Pour into prepared pan. Freeze 4 hours or until firm.
- Unmold flan onto plate just before serving; discard plastic wrap. Drizzle flan with dulce de leche. Slice mango; arrange over flan.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
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