This recipe is a fruity version of the renowned Spanish Egg Flan. It is the perfect ending to a nice dinner. It not only looks amazing, but it also helps digest any copious meal. Here I’ve used strawberries and blackcurrants but you could use any type of berries you like. It’s up to you.
OVEN: 1 h COOLING TIME:1 h FRIDGE: 2 h
INGREDIENTS FOR 4 PEOPLE
200 ml. (7 fl. oz.) milk
200 ml. (7 fl. oz.) liquid cooking creme
4 egg yolks
120 gr. (4.2 oz.) of white sugar
lemon peel of half lemon
100 gr. (3.5 o.) of berries to taste
2 strawberries and 12 blackcurrants for decoration
Heat the milk and creme in a saucepan over a medium heat stirring constantly. Bring to boil and then remove from heat. Stir in the lemon peel and let it cool at room temperature for 1 hour. That will allow the milk get all that nice lemon flavour and aroma.
Separate the eggs, placing the yolks in a large basin. You can freeze the egg whites. Beat the 4 egg yolks with 80 gr. (3 oz.) of sugar until smooth.
Take out the lemon peel from the saucepan and slowly pour the milk and creme into the egg-sugar paste in the basin, beating with a fork as you go. Pour into individual baking dishes. I like to use ceramic basins but you can also use glass ones.
Cover the baking dishes with tin foil. Pour water into a large deep baking tray to prepare a boiling water bath. Place the baking dishes in the water which must cover them 3/4 high. Bake in pre-heated oven at 190ºC (375ºF) for 50-60 minutes or until a needle comes out clean when inserted. Carefully pour more water in to keep up water level during oven time.
Let cool at room temperature. Now, to make the berry coulis, heat the berries with the rest of the sugar in a saucepan over a medium-low heat until berries are tender.
Pour the content of the saucepan into a tall basin or a food processor and blend until smooth.
Spoon the berry coulis on top of each Lemon Flan.
Refrigerate for at least 2 hours. Decorate with fresh fruit to taste.
There you have it! Perfect for a dinner with friends.