Lemon Flan with Autumn Fruit Compote

Vegetarian
Gluten Free
Health score
6%
Lemon Flan with Autumn Fruit Compote
45 min.
6
470kcal

Suggestions

Embark on a delightful culinary journey with this exquisite Lemon Flan with Autumn Fruit Compote, a recipe that promises to enchant your taste buds and elevate your dessert game. This dish is not just a treat for your palate but also a visual feast, boasting a harmonious blend of vibrant colors and textures. Perfect for those with dietary restrictions, this recipe is both vegetarian and gluten-free, making it an inclusive delight for all.

The star of this recipe is the Lemon Flan, a creamy, custardy delight that is infused with the zesty essence of lemon, providing a refreshing twist to the traditional flan. The flan's velvety texture is the perfect canvas for the Autumn Fruit Compote, a symphony of seasonal fruits that have been gently simmered in a heady mixture of white wine, honey, and spices. The compote features an enticing array of fruits, including Bosc pear, Golden Delicious apple, dried apricots, figs, prunes, and raisins, each contributing its unique flavor and texture to the dish. The addition of cinnamon and nutmeg adds a warm, aromatic layer that perfectly complements the lemon's tanginess.

This recipe is designed to be accessible and straightforward, requiring only about 45 minutes of active cooking time, with most of the preparation time dedicated to the compote's simmering. The flan, despite its sophisticated presentation, is surprisingly easy to make, requiring just a handful of ingredients and a few simple steps. The recipe yields six generous servings, making it an ideal choice for special occasions or when you want to impress your guests with a homemade dessert that feels both luxurious and homemade.

With a caloric breakdown that leans heavily towards carbohydrates, this dessert is a carb lover's dream, offering a modest amount of protein and fat to balance the sweetness. The beauty of this recipe lies in its simplicity and the depth of flavors achieved through the combination of fresh and dried fruits, making it a memorable end to any meal. Whether you're a seasoned cook or a baking novice, the Lemon Flan with Autumn Fruit Compote is a recipe you'll want to add to your repertoire for its elegance, ease, and extraordinary taste.

Ingredients

  • large bosc pear cored peeled cut into 3/4-inch cubes
  •  cinnamon sticks 
  •  apricot dried
  • small figs dried trimmed
  • 0.5 cup wine dry white
  • large egg yolk 
  • large eggs 
  • large golden delicious apple cored peeled cut into 3/4-inch cubes
  • 0.3 teaspoon nutmeg 
  • tablespoons honey 
  • 1.5 cups wedges honeydew melon peeled (from 10-ounce wedge)
  •  lemon zest yellow with vegetable peeler in strips)
  •  lemon zest yellow with vegetable peeler in strips), coarsely chopped
  •  orange zest with vegetable peeler in strips)
  •  prune- cut to pieces pitted
  • tablespoons raisins dark
  • pinch salt 
  • 0.5 cup sugar 
  • cups grape juice white
  • cups milk whole
  • tablespoons frangelico 
  • tablespoons frangelico 

Equipment

  • bowl
  • sauce pan
  • oven
  • knife
  • whisk
  • ramekin
  • baking pan

Directions

  1. Bring grape juice to boil in heavy large saucepan. Reduce heat to medium-low and simmer uncovered 1 hour.
  2. 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.
  3. Transfer compote to large bowl.
  4. Let stand at room temperature until cool, about 2 hours.
  5. Spoon 2 teaspoons liquid from fruit compote into each of six 3/4-cup ramekins or custard cups.
  6. Place ramekins in 13x9x2-inch metal baking pan. Cover and refrigerate remaining fruit compote overnight.
  7. Combine milk, sugar, lemon peel, and salt in medium saucepan; bring to boil. Reduce heat to medium-low.
  8. 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.
  9. Preheat oven to 350F.
  10. Whisk eggs and egg yolks in medium bowl to blend. Gradually whisk warm milk mixture into egg mixture. Divide custard among prepared souffl dishes.
  11. Pour enough hot water into baking pan to come halfway up sides of souffl dishes.
  12. Bake custards until centers are set and thin knife inserted at edge of dish cleanly separates custard from dish, about 45 minutes.
  13. Remove flans from water. Cool 1 hour. Refrigerate flans uncovered overnight.
  14. Run small thin knife around flans to loosen. Invert each flan onto plate. Spoon fruit compote and syrup over and around flans and serve.

Nutrition Facts

Calories470kcal
Protein6.71%
Fat12.09%
Carbs81.2%

Properties

Glycemic Index
79.72
Glycemic Load
27.09
Inflammation Score
-7
Nutrition Score
14.920869578486%

Flavonoids

Cyanidin
2.74mg
Petunidin
2.15mg
Delphinidin
4.05mg
Malvidin
23.56mg
Pelargonidin
0.04mg
Peonidin
2.23mg
Catechin
2.2mg
Epigallocatechin
0.37mg
Epicatechin
4.71mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.13mg
Hesperetin
0.08mg
Naringenin
0.08mg
Apigenin
0.02mg
Luteolin
0.02mg
Isorhamnetin
0.12mg
Kaempferol
0.02mg
Myricetin
1.48mg
Quercetin
3.35mg

Nutrients percent of daily need

Calories:469.84kcal
23.49%
Fat:6.43g
9.9%
Saturated Fat:2.71g
16.96%
Carbohydrates:97.26g
32.42%
Net Carbohydrates:90.67g
32.97%
Sugar:79.42g
88.24%
Cholesterol:132.96mg
44.32%
Sodium:88.82mg
3.86%
Alcohol:2.06g
100%
Alcohol %:0.5%
100%
Protein:8.04g
16.08%
Manganese:0.8mg
40.04%
Fiber:6.59g
26.35%
Vitamin C:20.81mg
25.22%
Potassium:865.78mg
24.74%
Phosphorus:208.94mg
20.89%
Vitamin B2:0.34mg
19.7%
Calcium:191.97mg
19.2%
Vitamin B6:0.31mg
15.66%
Selenium:10.73µg
15.33%
Vitamin A:757.27IU
15.15%
Magnesium:60.32mg
15.08%
Vitamin K:12.45µg
11.86%
Vitamin B12:0.7µg
11.63%
Iron:2.03mg
11.28%
Copper:0.22mg
11.17%
Vitamin B5:1.11mg
11.1%
Vitamin B1:0.16mg
10.36%
Vitamin D:1.53µg
10.23%
Folate:32.24µg
8.06%
Zinc:1.13mg
7.55%
Vitamin B3:1.27mg
6.36%
Vitamin E:0.93mg
6.22%
Source:Epicurious