Berry Custard Flan
Looking at the displays at the bakeries or pastry shops, you will find gorgeous fruit desserts. They look like works of art. They really are. These treats may require work. But as we all know, everything good requires patience.
As long as you follow the instructions and pay attention to details, there is no doubt that you will be able to put a beautiful and delicious dessert together.
One example of a gorgeous fruit dessert is Berry Custard Flan. Oh, just thinking about it makes my mouth water. It starts with a buttery crust and is finished with fresh berries. Decorating it with berries would bring out your creativity, and I’m sure you will have a lot of fun.
This Berry Custard Flan is a great way to make the most of your summer berries. It is stunning, colorful, and really delicious. It is also fun to decorate.
1 1/4 c. all-purpose flour
1/2 c. caster sugar
4 ounces unsalted butter (cold, chopped coarsely)
1 egg yolk
Berry custard flan:
1 c. milk
3/4 c. pouring cream
1 vanilla bean
3 egg yolks
1/3 c. caster sugar (superfine)
1/4 c. cornflour or cornstarch
3/4 ounces unsalted butter
1 pound mixed fresh berries
2 tbsp. raspberry jam (warmed and strained)
1 tbsp. citrus-flavored liqueur
- Preheat oven to 400 degrees Fahrenheit.
- Make the pastry by processing the flour, sugar, and butter until crumbly. Add the egg yolk and process until combined.
- Knead pastry on a floured surface until smooth. Wrap it in plastic and refrigerate for about 30 minutes.
- Roll pastry between sheets of baking paper until large enough to line an 8 and 3/4-inch round loose-based flan tin. Ease the pastry into the tin, press into the side, and trim edges.
- Prick base all over using a fork. Cover and then refrigerate for about 30 minutes.
- Line pastry case with baking paper and fill with dried beans or rice. Bake for about 12 minutes and then carefully remove the paper and the rice or beans from the tray. Bake for about 5 minutes or until light brown. Let cool for 15 minutes.
- Combine milk and cream in a small saucepan. Split vanilla bean in half, scrape the seeds into the pan and bring to a boil.
- In a small bowl with an electric mixer, beat egg yolks, corn flour, and sugar until thick and creamy. Gradually beat the hot milk mixture into the egg mixture.
- Return the mixture into the pan and continue to cook until it boils and thickens.
- Stir in butter. Pour warm custard into the pastry case. Refrigerate for about 3 hours.
- Top flan with berries and drizzle with combined jam and liqueur.
- I highly recommend using Cointreau for this recipe. If you don’t have one, you can utilize any citrus-flavored liqueur.
You can top the custard flan with your choice of berries: strawberries, raspberries, blueberries, etc. To make your dessert more presentable, be creative in arranging the berries.
Have fun and enjoy your custard flan! 🙂