Cream Caramel Apricot Flan

Blanch Apricot - Wash apricot and score the skin with a knife before you blanch them. Place them in a pot of hot water. Let them simmer in the hot water for 2 to 3 minutes. You will see the skin just starts to peel off. Immediately place them in a bowl of cold water.

When cool enough to touch, peel them. Cut the fruit in half, remove seed and pulse in a food processor until smooth. Strain thru a sieve and set aside. Use the amount required in your recipe.Pro tip - straining through a sieve will remove the fruit fiber which will give a smooth velvety texture to the creme caramel flan.

Add the sugar and water to a pan over medium heat. Shake the pan and continue to cook until the water evaporates and the sugar starts to turn a golden amberPro tip - Shake the pan to cook the caramel evenly and keep the heat medium low so you do not burn the caramel.

When you reach a deep amber color turn the heat off. Pour the caramel sugar in an 8-inch cake panPro tip - swirl the pan while the caramel is still hot so you coat the bottom of the cake pan evenly. The sugar will harden instantly.

Preheat the oven at 325°F / 165°C/ Gas Mark 3

Place milk and vanilla bean scrapings in a saucepan and bring to an almost boil.Pro tip - you don't want to boil the milk too much as it can cause the eggs to curdle.

In a separate bowl whisk together egg yolks, sugar, salt, and apricot puree until light and fluffy.

Pour the hot milk mixture gradually into the egg mixture a few tablespoons at a time stirring continuously. Strain thru a sieve to remove any curdled eggs Pro tip - this is called tempering the eggs. It is important to pour the milk gradually to prevent the eggs curdling.

Pour the custard over the cooled caramel in the cake pan

Place the cake pan in a large roasting pan. Pour enough water in the roasting pan to come to almost ½ way up outside the cake panPro tip - this is called baking in a water bath. The water outside will create steam and bake the custard without curdling.

Bake in a preheated oven for 45 minutes. Once baked - remove from the oven, cover with plastic wrap. Chill in the fridge for at least 3 to 4 hours or overnight (up to 3 days)

To release the caramel from the pan. Pour warm water in a large baking pan again. Let the flan pan sit in the warm water for no more than 20 to 30 seconds.Pro tip - Caramel melts easily so a quick dip is all it nees. If you shake the pan, the flan will wriggle loose.

Place a large serving platter on the flan pan invert the flan onto the plate as shown in the video. Pro tip - It is important to do invert in a quick flip so you don't have any caramel spills.

Garnish with chopped apricots and a few mint leaves (I used cherries in season)