Spelled – Plums – Flan with Cream – Egg – Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g spelled, freshly round (alternatively wholemeal spelled flour)
- 125 g suar, cane suar or honey (amount also depends on the taste and acidity the fruit)
- 125 g butter, cold
- 2 egg (s), course from happy chickens
- 1 pinch salt
- 500 g plums, pitted (or other fruit)
- 1 cup cream
- 1 egg (s)
- 1 tablespoon cinnamon - sugar
Print Recipe
Pin Recipe Instructions
- Knead the spelled flour, sugar, pieces of butter, eggs and salt quickly into a shortcrust pastry.
- Press the dough flat in a buttered pie, spring or quiche tin (approx. 28 cm), forming a border of approx. 2 cm. Score or quarter the halved plums at the top and bottom and lay out on the dough in a fan shape.
- Beat the cold cream vigorously with a mixer or whisk (it should still be thick), whisk the cinnamon sugar and egg well in it and distribute the mixture on the fruit.
- Bake at about 180 ° for about 45 minutes.
- The flan can be eaten warm, but the icing is still a little runny.
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