Hazelnut flan with roasted apricots and roasted apricot sorbet Recipe - Los Angeles Times

Ingredients

• 1 cup sugar, divided
• 1 tablespoon corn syrup
• 1 cup hazelnuts, plus additional for garnish
• 1 cup whole milk
• 1 cup heavy cream
• 3 egg yolks
• 1 whole egg
• 20 small apricots
• 1 vanilla bean
• 1/4 cup sugar
• 1/4 cup Sauternes wine (can substitute another sweet wine such as a Muscat from France or California)
• 1 cup sugar
• 3/4 cup water
• 32 roasted apricot halves and sauce
• 2 tablespoons orange juice
• Hazelnut flan
• Roasted apricots
• Roasted apricot sorbet
• Hazelnuts