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Apricot Flan


6 oz Lyons Apricot Preserves
16 oz Whole Milk
1 ea Vanilla Bean
3 ea Large Eggs
2 ea Egg Yolks
2.65 oz Granulated Sugar

Item #



Preheat oven to 300°F

Grease four 6oz ramekins, or six 4oz ramekins. Divide the Lyons Apricot Preserves between ramekins. Put the milk in a pot then scrape the vanilla bean seeds into it, adding the bean as well. Scald the milk then remove from the heat and let sit for 15 minutes. In the meantime, whisk the whole eggs, yolks and sugar until creamy. Remove the bean from the milk then add a small amount to the egg mixture, whisking it to keep it from curdling. Add the rest of the milk to the eggs, whisking to mix completely. Strain through a fine mesh strainer to remove any egg that might have curdled. Divide the egg/milk mixture between the ramekins and place in a pan that will hold 1 inch of water.

Place the baking pan in a preheated 300°F oven. Pour water into the baking sheet, about 1 inch deep. Bake for about 70 minutes, the custard should wiggle slightly when jiggled, and a knife in the center should come out clean. Cool, then unmold by warming the Lyons Apricot Preserves slightly and inverting onto a plate.


Try any Lyons Fruit Preserves flavor and substitute for Apricot Preserves.

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