---------- Recipe via Meal-Master (tm) v8.02

     Title: APRICOT FLAN (VALAIS)
Categories: Fruits, Swiss
     Yield: 1 tart

   750 g  Apricots; ripe
          - fresh or frozen
 1 1/2 dl Cream
    10 g  Vanilla sugar
     4    Eggs
   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 C.

 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

-----

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.