Plum Flan with Cinnamon

by Stefan Kölsch

Amazing Continental-style Plum Flan


Approx. 350g kitchen ready puff pastry, rolled out and cut to a circle roughly 32cm diameter

For the topping:
3 tbsp. Ground Hazelnuts
1 tsp Cinnamon
600g Plum Halves (semi-defrosted)

For the custard filling:
200ml Single Cream
1 Whole Egg, plus 1 Egg Yolk
1 tbsp Custard Powder
3 tbsp Caster Sugar
The seeds scraped from ½ vanilla pod (optional)

Plum Flan with Cinnamon


Preheat oven to 220ºC/Fan 210ºC/Gas7.
Line the base of a 30cm diameter flan tin with baking paper before gently laying over and pressing in the rolled puff pastry. Lightly pierce the pastry several times with a fork.
Mix the hazelnuts and cinnamon together and evenly scatter over the pastry. Arrange the plums with the cut surface up, overlapping each other slightly.

Mix the cream, egg, egg yolk, custard powder, sugar and vanilla in a bowl and spoon over the plums.
Bake on the lower shelf of the oven for 50 minutes.
Take the sponge out of the oven and leave to cool for 5 minutes before carefully removing from the tin.
Enjoy warm or fully cooled.

Serve with chantilly cream or vanilla ice cream.

Chef’s tip: Instead of the Plum Halves, this recipe also works well with Apple Slices, Apricot Halves, Sweet Dark Cherries, or Wild Blueberries

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