Blueberry Flan
Introducing the latest trend straight from the heart of Paris: Fruit Flan! Move over traditional pastries, because this intense in flavor delicacy is taking the dessert scene by storm. Unlike the classic Parisian flan, this fruit-flavored creation ditches the milk in favor of a rich blend of fruit puree and heavy cream. Imagine indulging in a fruity explosion of flavors like blackcurrant, raspberry, mango-passion fruit, or the star ingredient - blueberries. Get ready to elevate your dessert game with this refreshing and vibrant treat that will leave your taste buds longing for more. Curious to learn how to create this luscious Fruit Flan masterpiece? Let's dive into the world of exquisite flavors and culinary delights with a touch of Parisian elegance. Get ready for a fruity adventure like no other!
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Purple pleasure
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What Berries To Use?
- If you can't find blackcurrant purée, you can easily substitute it with high-quality preserves. Simply blend the preserves with an immersion blender before incorporating them into the recipe for equally delicious results. For those who prefer a more hands-on approach, making your own blueberry purée is a delightful option. Simply combine frozen blueberries with a touch of sugar and a splash of lemon juice in a saucepan. Boil the mixture for 5 minutes to unlock a vibrant purple hue and extract the full flavor of the blueberries.
Crust
- Blind bake crust for 15 minutes in your fan oven for 15 minutes. Then remove the pie weights and put it back in the oven for 5 minutes more.
Blueberry Custard
- Combine the egg yolks with the sugar and starch; set aside. Meanwhile, heat the heavy cream and the fruit purée or preserves in two separate saucepans. When the heavy cream comes to a boil, whisk in the egg–starch mixture. When the fruit purée is hot, add the custard and mix well. Bring to a boil and cook for 2 minutes, whisking constantly. Pour the blueberry custard into the blind-baked crust, and let it cool to room temperature before baking.
Baking
- Bake blueberry flan at 330ºF/160ºC for 30/35 minutes. Remove from the oven and cool.
Storage
- Place blueberry flan in the refrigerator overnight before cutting. Flan can be kept in the cold for up to 4 days (avoid freezing temp). Cut it into 8 or 10 portions. Fold fresh blueberries in the jam and top each slice with the glazed fruits. Enjoy!
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