This Recipe includes
|Berries – any type of fresh or frozen berries (blueberries, raspberries, strawberries, blackberries, etc.)|
|Pastry pie crust – shortcrust pastry dough to hold the flan firmly|
|Eggs – to bind the custard together|
|Milk – semi-skimmed milk or whole milk should be used. Skimmed milk will be too watery to hold the flan.|
|Cornflour – also sometimes called maizena|
|Powdered sugar – sugar cubes will not dissolve well, so powdered sugar is best|
|Vanilla extract – for a light touch of vanilla flavor|
Why we love it
Desserts is one of those things that always makes people nervous. This easy berry flan recipe, however, is one of those dishes that comes together in a pinch. If you are looking for a touch of fancy, but without a big fuss, this is it.
And it is the berries that make all the difference. That tangy taste offsets the sweetness of the flan and adds a ton of flavor.
The custard flan is prepared separately and the berries are then reduced into a compote to then top it off. I don’t like to add sugar into the compote, only in the flan, but if that is too tart for you, feel free to add a teaspoon of sugar.
In addition, my biggest tip for the flan would be to let it rest. It needs at least 15-30 minutes to rest and harden, as it can seem a little watery when it first comes out of the oven. Just make sure that the top is hard before taking it out of the oven.
What to serve with it?
Berry flan can be served by itself, but if you want to add some interest to your berry flan you can always add some whipped cream. You can also top it with vanilla ice cream or a fruit sorbet for a cool refresher during a hot summer, or a small coffee at the end of a large meal.
How to store it?
If you intend to make this berry flan in advance, I would recommend baking it a couple days before and leaving it in the fridge. Use a cake cover to cover the top and it should last for 5-6 days.
- 1 pastry pie crust
- 4 eggs
- 1 L 33oz of milk
- 1 cup of powdered sugar
- 3/4 cup of maizena cornflour
- 3 teaspoons of vanilla extract
- 1.5 cups of berries blueberries, blackberries, raspberries, etc.
- Heat the milk and the vanilla extract in a pan, and bring it to a boil.
- Mix the cornflour with sugar in a separate bowl.
- Beat the eggs separately and then add to the cornflour mixture.
- Reduce the heat of the stove and add the cornflour mixture to the boiling milk and mix everything well.
- Cook the mixture on the stove at a low temperature for 1-2 minutes.
- Start preheating the oven at 200C (400F)
- Unroll the pastry pie crust on a rectangular or round dish.
- Roll out the pie crust in the baking dish and add the cornflour and milk mixture on top.
- Cook in the oven at 200C (400F) for around 40 minutes until the top look firm and lightly browned.
- Remove from oven and let it cool on a countertop for at least 15-20 minutes so that it can harden.
- Add the berries into a saucepan and heat at low temperature for 5-7 minutes until slightly runny.
- Use the berry compote to top the flan and let it rest for at least 10 minutes.
- Serve at room temperature or from the fridge.
If you enjoyed that, check out our other delicious dessert recipes that you can make easily. Bon appétit!