Strawberry Flan
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.
[adrotate group="4"] [adrotate group="2"]- 150g Plain Flour
- 2 Large Eggs (room temperature)
- 80g/2.8oz Sugar
- 80g/2.8oz Butter (melted)
- 8g/0.28oz Baking Powder
- 50ml Milk
- 250ml/1 Cup Milk
- 2 Egg Yolks
- 2 Tbsp Sugar
- 1 Tsp Vanilla Essence
- 2 Full Tbsp Cornflour/Cornstarch
- ½ Tsp Lemon Zest
- Fresh Strawberries
- Kiwi
- 50g/1.8oz Dark Chocolate (melted)
Preheat oven to 170C/325F.
Start by preparing the base. Add the eggs and sugar in a bowl and beat with an electric whisk till light and fluffy.
Add the milk and melted butter then continue little by little the sifted flour with baking powder. Mix until you obtain a smooth batter.
Butter grease and dust with flour a 25cm heart cake pan or 28cm diameter flan mold and pour the batter into it.
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.
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.
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.
Heat on medium heat, constantly stirring until it thickens.
Pour into a bowl and cover the custard NOT BOWL with clingfilm.
Leave it to cool completely then spread it over the sponge but not completely to the edge if using a heart shaped pan.
Thinly slice the strawberries and kiwi. Place them on a paper to absorb the moisture from the fruit.
Starting from the bottom of the sponge, place the strawberries overlapping one another then continue with the kiwi.
Pipe small dots of melted chocolate onto each of the strawberries and your strawberry flan is ready.
Enjoy!