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Soured Cream FlanThis flan, whose texture is reminiscent of cheesecake, makes a good weekday dessert and may be served hot or cold. For a more elaborate sweet, a chilled apricot purée could be served with it.


serves totaltime preptime cookingtime
6 persons 1 hour
10 minutes
30 minutes 40 minutes


{tab Ingredients}

  • 175 grams Shortcrust Pastry, prepared
  • 3 medium Eggs
  • 150 grams Caster Sugar
  • 225 grams Sultanas
  • ½ teaspoon Cinnamon, ground
  • ¼ teaspoon Cloves, ground
  • ¼ teaspoon Salt
  • 150 ml Soured Cream
  • 1 medium Lemon, grated rind

{tab Instructions}

  1. Roll out the prepared shortcrust pastry, 3 mm thick, on a floured surface.
  2. Line a 22.8 cm flan ring with the pastry.
  3. Prick the base with a fork and leave it to rest in the fridge.
  4. Separate the eggs and beat the yolks thoroughly with the sugar until pale yellow and thick enough to leave a trail.
  5. Finely chop the sultanas and beat them into the eggs, together with the cinnamon, cloves, salt, soured cream and lemon rind.
  6. Beat the egg whites in a separate bowl until stiff, but not dry.
  7. Fold the egg whites carefully and evenly into the yolk mixture, and spoon it into the flan case.
  8. Bake for 15 minutes on a shelf low in the oven, pre-heated to 210˚C, then reduce the heat to 190˚C for a further 25 minutes.
  9. Leave the flan for almost 10 minutes before removing the ring and serving the flan.


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