A beautiful and simple flan with fresh strawberries and kiwi on a bed of homemade custard cream. It’s light, fresh, spring and summer dessert and can easily be turned into a mixed fruit flan too.
Strawberry Flan
Ingredients
Main:
Custard Cream Filling:
Topping:
Method
Preparation:
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Preheat oven to 170C/325F.
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Start by preparing the base. Add the eggs and sugar in a bowl and beat with an electric whisk till light and fluffy.
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Add the milk and melted butter then continue little by little the sifted flour with baking powder. Mix until you obtain a smooth batter.
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Butter grease and dust with flour a 25cm heart cake pan or 28cm diameter flan mold and pour the batter into it.
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Bake in oven for about 20 minutes, until a toothpick inserted in the middle comes out clean. Leave to cool then remove or turn out from the mold.
Custard Cream Filling:
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In a small bowl, mix egg yolks and sugar together with a hand balloon whisk then add the cornflour and mix until you achieve a smooth texture.
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Stir in a ¼ cup milk taken from the 1 cup and put the remaining milk and vanilla in a small saucepan, then add the egg mixture to the milk in the saucepan.
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Heat on medium heat, constantly stirring until it thickens.
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Pour into a bowl and cover the custard NOT BOWL with clingfilm.
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Leave it to cool completely then spread it over the sponge but not completely to the edge if using a heart shaped pan.
Fruit & Assemble:
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Thinly slice the strawberries and kiwi. Place them on a paper to absorb the moisture from the fruit.
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Starting from the bottom of the sponge, place the strawberries overlapping one another then continue with the kiwi.
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Pipe small dots of melted chocolate onto each of the strawberries and your strawberry flan is ready.
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Enjoy!