Nutritional Info

Nutrition Facts

Serving Size 1 (206g)

Calories 288
Calories from Fat 69 (24%)
Amount Per Serving %DIV
Total Fat 7.7g 12%
Saturated Fat 2.5g 13%
Monounsaturated Fat 3.2g
Polyunsaturated Fat 2g
Trans Fat 0.0g
Cholesterol 139.6mg 47%
Sodium 473.4mg 21%
Potassium 515.8mg 11%
Total Carbohydrate 10.6g 4%
Dietary Fiber 1.2g 5%
Sugars 8.8g
Protein 42g 84%

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Recipe Description
Apricot flan is a dessert favored by many Brazillians.  Rich and creamy, this dessert may take some time to make, but the taste is worth the wait.
Prep time
1 hr 30 min
Cook time
1 hr
Ready In
2 hr 30 min


Serves Tool

Serves To:USMetric
1 3/4 Slice(sli)  sugar
3/4 Cup(c)  dried apricots
5 Cup(c)  water
2 Tablespoon(T)  crystallized ginger, chopped
1 Teaspoon(t)  lemon peel, grated
1 Teaspoon(t)  orange peel, grated
6   large egg whites
1/2 Teaspoon(t)  cream of tartar
1 Teaspoon(t)  vanilla extract



Preheat the oven to 350 degree F.  Bring 4 cups water to a boil.  Sprinkle 3/4 cup of the sugar into an 8 inch metal ring mold or Bundt pan with an 8 cup capacity.  Place the mold directly on the burner and cook over medium low heat for 10 minutes, or until the sugar melts into a golden brown caramel (turn the mold often to ensure even melting).  Using a spoon, rotate the mold to completely coat the interior with the caramel (wear oven mitts to protect your hands).  Let cool.  Place the apricots in a small saucepan with 1 cup of water.  Bring to a simmer over medium heat.  Cook for 6 minutes, or until the apricots are very tender.  Transfer 3 tablespoons of the cooking liquid to a food processor or blender.  Drain the apricots and add to the food processor or blender.  Puree until smooth.  Add the ginger, lemon peel and orange peel.  Process briefly to combine.  In a large, dry clean bowl, using an electric mixer, beat the egg whites on low speed for 1 minute.  Add the cream of tartar.  Gradually increase the speed to medium, then medium high and beat for 4 to 5 minutes, or until soft peaks form.  Gradually add the remaining 1 cup sugar and the vanilla extract in a thin stream.  Continue beating for 3 to 5 minutes, or until the whites are firm and glossy but not dry.  Fold the apricot puree into the egg whites.  Spoon into the caramel lined mold.  Set the mold in a roasting pan.  Add boiling water to the outer pan until it reaches 1 inch up the sides of the pan.  Bake for 40 minutes (do not open the oven door).  Turn off the oven and let the meringue cool in the oven for 1 hour without opening the oven door.  Run the tip of a knife around the edge of the mold.  Place a platter over the mold and invert.  The meringue should slide out easily.  If not, give the mold a gentle shake.  Spoon any caramel that remains in the mold on top.  Slice into 6 wedges.


Additional notes

This dessert works best with a pan that is one solid piece to prevent leakage.

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Apricot Meringue Flan
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