Lemon Flan with Autumn Fruit Compote

Name: Lemon Flan with Autumn Fruit Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 1 large Bosc pear, peeled, cored, cut into 3/4-inch cubes; 1 cinnamon stick; 6 dried apricots; 6 smalls dried figs, stems trimmed; 118 milliliters dry white wine; 2 larges egg yolks; 2 larges eggs; 1 large Golden Delicious apple, peeled, cored, cut into 3/4-inch cubes; 0 teaspoons ground nutmeg; 2 Tbsps honey; 355 milliliters 3/4-inch cubes peeled honeydew melon (from about 10-ounce wedge); 2 Peel from lemon (yellow part only; removed with vegetable peeler in strips); 2 Peel from lemon (yellow part only; removed with vegetable peeler in strips), coarsely chopped; 2 Peel from orange (orange part only; removed with vegetable peeler in strips); 6 pitted prunes; 3 Tbsps dark raisins; 1 pinch Pinch of salt; 118 milliliters sugar; 1 liters white grape juice; 473 milliliters whole milk; 3 Tbsps juices reserved from compote

Lemon Flan with Autumn Fruit Compote might be just the dessert you are searching for. One serving contains 461 calories, 8g of protein, and 6g of fat. This recipe serves 6. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of golden delicious apple, wine, apricots, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of European cuisine.

Instructions

Bring grape juice to boil in heavy large saucepan. Reduce heat to medium-low and simmer uncovered 1 hour.

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Grape Juice

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Sauce Pan

Add all remaining ingredients and bring to boil. Reduce heat to medium-low and simmer until fruit is tender and liquid is reduced and slightly syrupy, about 1 hour longer.

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Fruit

Transfer compote to large bowl.

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Compote

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Bowl

Let stand at room temperature until cool, about 2 hours.

Spoon 2 teaspoons liquid from fruit compote into each of six 3/4-cup ramekins or custard cups.

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Compote

Custard

Fruit

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Ramekin

Place ramekins in 13x9x2-inch metal baking pan. Cover and refrigerate remaining fruit compote overnight.

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Compote

Fruit

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Baking Pan

Ramekin

Combine milk, sugar, lemon peel, and salt in medium saucepan; bring to boil. Reduce heat to medium-low.

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Lemon Peel

Sugar

Milk

Salt

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Sauce Pan

Cover and simmer 10 minutes. Uncover and let milk mixture steep at room temperature 1 hour. Return milk mixture to simmer. Strain into small bowl; discard lemon peel.

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Lemon Peel

Milk

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Bowl

Preheat oven to 350F.

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Oven

Whisk eggs and egg yolks in medium bowl to blend. Gradually whisk warm milk mixture into egg mixture. Divide custard among prepared souffl dishes.

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Egg Yolk

Custard

Egg

Milk

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Whisk

Bowl

Pour enough hot water into baking pan to come halfway up sides of souffl dishes.

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Water

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Baking Pan

Bake custards until centers are set and thin knife inserted at edge of dish cleanly separates custard from dish, about 45 minutes.

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Custard

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Oven

Knife

Remove flans from water. Cool 1 hour. Refrigerate flans uncovered overnight.

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Water

Run small thin knife around flans to loosen. Invert each flan onto plate. Spoon fruit compote and syrup over and around flans and serve.

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Syrup

Fruit

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Knife

Equipment

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Vina Herminia Lady Label Herminia Tempranillo. It has 4.6 out of 5 stars and a bottle costs about 14 dollars.