Belgian Plum Flan - cooking recipe

Ingredients

1 (8 inch) shortcrust pastry, flan case
10 ounces water
2 -3 tablespoons caster sugar
1 lb fresh plum (ripe, halved & stoned)
Creme Patissiere
3 ounces granulated sugar
3 egg yolks
3 tablespoons flour
8 ounces milk (boiling)
1 ounce butter
1 teaspoon vanilla extract
Glaze
4 tablespoons apricot jam
1 tablespoon lemon juice

Preparation

Place water & caster sugar in a lrg saucepan. Bring to a boil, stirring. Then add plums & mix well.
Reduce heat & cook for 5-10 min till plums are just tender, but still intact. Remove from heat & allow to cool.
In a lrg mixing bowl, beat together the granulated sugar & egg yolks till pale & thick. Whisk in the flour till smooth.
Gradually add boiling milk in a steady stream, whisking constantly.
Transfer to a saucepan & slowly heat to near boiling point, stirring constantly. Cont to cook for a further 2 min, stirring all the time.
Remove from the heat, beat in the butter & vanilla extract. Then stand the saucepan in cold water & cont to stir till cooled.
Once cold, pour the creme into the pastry case. Then arrange the plums (cut sides down) in the filled case. The tops of the plums should stand above the creme. Set aside.
In a small saucepan, melt jam w/the lemon juice over a low heat, mixing well.
Brush the apricot mixture over the top of the plums to glaze them. Then refrigerate to get completely cold before serving.