Belgian Plum Flan

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

 * 1) Place the water and caster sugar in a large saucepan, bring to the boil, stirring then add the plums and mix well.
 * 2) Reduce the heat and cook for 5-10 minutes until the plums are just tender but still in tact.
 * 3) Remove from the heat and leave to cool.
 * 4) Meanwhile, in a large mixing bowl beat together the granulated sugar and egg yolks until pale and thick.
 * 5) Whisk in the flour until smooth.
 * 6) Gradually add the boiling milk in a steady stream, whisking constantly.
 * 7) Transfer to a saucepan and slowly heat to near boiling point, stirring constantly.
 * 8) Continue to cook for a further 2 minutes stirring all the time.
 * 9) Remove from the heat, beat in the butter and vanilla extract then stand the saucepan in cold water and continue to stir until cooled.
 * 10) Once cold, pour the creme into the pastry case then arrange the plums (cut sides down) in the filled case.
 * 11) The tops of the plums should stand above the crème. Set aside.
 * 12) In a small saucepan, melt the jam with the lemon juice over a low heat mixing well.
 * 13) Brush the apricot mixture over the top of the plums to glaze them then set aside to get completely cold before serving.