383. When you find a full-proof recipe that checks off all the boxes - boxes being: tasty, delicious, satisfying, surprising, second-helping necessary...you know you have to share it. Now, I'm not a huge fan of custardy desserts unless they hold flavor and are not gummy or slimy. (I don't like that word slimy!) The beauty of this recipe is that it is versatile and could be made in one large pan or 6 small tart pans for individual servings. You could also choose any fruit you would like: cherries, plums, apricots, peaches, figs, apple quarters, or make it savory by omitting the sugar and extracts and adding a pinch of chopped basil or parsley with tomato, zucchini, squash, or eggplant.
The secret...fresh ingredients! This would make a lovely brunch item to serve as the main dish or as dessert.
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I used frozen apricots I had in my freezer and some of the fruit was slightly frozen. You could also use fruit from the freezer section of your market. You could substitute the coconut oil for butter and the heavy cream for coconut milk but the consistency will be softer.
The crust was perfectly browned and risen slightly. And it had a wonderful nutty flavor. While the custard was perfectly set and it cut easily. You couldn't ask for a more perfect slice!
"Anything with dairy, yogurt, milk, cream or eggs - any custard or flan - how can it be bad?
~ Alex Guarnaschelli
