Flavoured Lemon Flan with Caramelized Plums

For the base, beat eggs with granulated sugar over steam until thick and creamy, then cool. Gently fold flour and cornflour into the mixture. Add the melted butter. Pour the mixture into a baking pan and bake in the oven at 180 °C for about 45 minutes. For the flan, add 150 g juice of one lemon to the fresh cream. Mix the remaining juice with half of the sugar, yolks and flour until smooth and add to the hot crème fraîche. Soak gelatine in cold water, squeeze out and melt in warmed juice of one lemon, fold into the mixture. Whip egg whites with remaining sugar until stiff and add to warm mixture.

Cut out sponge cake in the size of metal rings. Next, shape the sponge slices into the rings, pour in quantity and refrigerate. Before serving, sprinkle with powdered sugar, flame with a gas burner.

Remove the stones from the plums, cut them into wedges. Brown the sugar with butter, add the plums, extinguish with red wine and plum brandy. Add the cinnamon stick and cloves, cook briefly.

Serve the lemon flan with the caramelized plums on plates.

Drink: Add by Eveline Eselböck

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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