Fresh Fruit Flan
The Roman Empire is the true origin of this dessert. The word flan is the French equivalent of the Latin word fladon, which comes from the Old High German word “flado,” meaning “flat cake.” Flan was once a savory dish, usually made with fish or meat.
This dessert has a bottom sponge cake with a lip that holds fresh fruits. Often topped with custard and decorated with fresh seasonal fruits or mixture of fresh and canned fruits.
In Ontario, the strawberries, black raspberries and cherries are picked from June to July, blueberries and raspberries are in July and August. As August fades into September, you'll start to see fruits like apples, plums and pears sprouting up. No matter the month, you'll be able to get your fill of fresh fruit.
Fresh Fruit Flan
Indulge in the delightful combination of light, airy custard and an assortment of vibrant, fresh fruits with our exquisite Fresh Fruit Flan. This classic dessert features a buttery, flaky crust filled with rich pastry cream and topped with an assortment of seasonal fruits such as strawberries, kiwi, and blueberries, creating a perfect balance of sweetness and tanginess.
Fresh Fruit Flan
By Zosia Culinary Adventures | Date: Aug 11, 2022
Preparation Time: 45 minutes
Baking Time:20 minutes
Yield: 16 servings
Yield: 16 portions (requires tart/flan baking pan 27cm in diameter— best maker is Zenker made in Germany)
Ingredients for the sponge cake:
3 large eggs, room temperature
2-3 tablespoons of hot water
100 g granulated sugar
1 teaspoon puree vanilla extract
1 teaspoon baking powder
100 g all purpose flour
50 g potato starch or corn starch
Ingredients for the flan topping:
1/4 Bird’s custard powder (Crème Anglaise)
2.5 cups milk
3 tbsp. granulated sugar
1 kg fresh berries
whipped cream for garnish
Instructions:
Preheat the oven to 180°C-190°C (356°F-375°F).
Grease well with butter the flan baking pan.
Separate the egg yolks from the egg white.
In a large bowl beat the egg yolks with the hot water until frothy using a handheld electric mixer.
Add the sugar and vanilla extract to the egg yolk mixture and beat until smooth.
In a separate bowl beat the egg whites until they are stiff and pour them into the bowl on top of the creamy egg yolks.
Mix the flour, baking powder, and starch together and sift into the bowl over the egg whites.
With a large whisk gently fold the flour and egg whites into the egg yolk mix, working from the outside towards the center of the bowl. Do not beat or stir.
Pour your batter into a buttered flan baking pan.
Bake the cake on the middle rack for about 20 – 25 minutes until golden color.
Place the sponge cake upside down on a cooling rack.
Prepare the custard as per instructions and pour over the cold sponge cake. If you wish to make the custard from scratch please use my recipe for Vanilla Pastry Cream.
Wash all fresh fruits, remove the core, dry them and place them on top of the custard. Make your own design.
Serve the fruit flan with freshly prepared whipped cream.
So delicious!