I was given this recipe by an old boss of mine over thirty years ago, and I still make it to this day. It’s wonderfully creamy with a not-too-sweet filling. Apricots can also be used in place of plums. Can be served hot or cold.
Ingredients: 1 sheet frozen sweet pastry, thawed
250g (8.8oz) sour cream
3 egg yolks
3 tbsp castor sugar
1 tsp vanilla extract
6–8 plums, halved (fresh or tinned) icing sugar for serving
Method:
Preheat oven to 180°C (350°F) and grease the bottom of a 20 cm (8 inch) round springform flan dish.
Line the dish with the pastry.
Place the sour cream, egg yolks, castor sugar and vanilla in a bowl and mix to combine.
Pour into the dish.
Arrange the plums, cut side up, on top of the custard.
Bake for 40–50 minutes or until the pastry is golden brown and the custard has set.
Dust with icing sugar before serving.
Serves: 6 Prep Time: 10 minutes
Cooking Time: 40-50 minutes
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