Berry Custard Flan Recipe

Name: Berry Custard Flan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups all-purpose flour; 1/4 cup granulated sugar; 1/2 cup cold unsalted butter, coarsely chopped; 1 None large egg yolk; None None Berry Custard Flan; 1 cup milk; 3/4 cup heavy cream; 1 None vanilla bean, halved lengthwise, seeds scraped out; 3 None large egg yolks; 1/3 cup granulated sugar; 1/4 cup cornstarch; 1 1/2 tbsp unsalted butter; 18 oz mixed fresh berries; 2 tbsp raspberry jam, warmed, strained; 1 tbsp citrus liqueur

Servings: persons

1 1/3 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup cold unsalted butter, coarsely chopped
1 None large egg yolk
None None Berry Custard Flan
1 cup milk
3/4 cup heavy cream
1 None vanilla bean, halved lengthwise, seeds scraped out
3 None large egg yolks
1/3 cup granulated sugar
1/4 cup cornstarch
1 1/2 tbsp unsalted butter
18 oz mixed fresh berries
2 tbsp raspberry jam, warmed, strained
1 tbsp citrus liqueur

1
To make the pastry dough, combine flour, sugar and butter in a food processor and pulse until crumbly. Add egg yolk and process until combined. Turn out onto a floured work surface and knead until smooth. Wrap in plastic wrap and chill for 30 mins.
2
Roll out pastry dough then use to line an 8 inch round loose-based tart pan, trimming edges. Prick base all over with a fork then cover and chill for 30 mins.
3
Preheat oven to 400u00b0F. Place tart shell on a baking tray. Line with parchment paper and fill with baking beans. Blind bake for 12 mins. Remove paper and beans and bake for another 5 mins, or until light golden brown. Let cool for 15 mins.
4
Meanwhile, combine milk, cream, vanilla bean and vanilla bean seeds in a small saucepan and bring to a boil.
5
Whip egg yolks, sugar and cornstarch until thick and creamy. Gradually beat hot milk into eggs. Return to saucepan and cook, stirring, until mixture boils and thickens. Stir in butter then pour into tart shell, cover and chill for 3 hours.
6
Whisk together jam and liqueur. Serve flan topped with berries and drizzled with jam liqueur.

936

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/3 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 cup cold unsalted butter, coarsely chopped, 1 None large egg yolk, and more.

Yes, Berry Custard Flan falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Berry Custard Flan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions