Thursday, September 1, 2011

Blackberry Beauty Custard Flan

This flan should only be made several hours before it will be served.
It takes 1 1/2 hours to bake and then it needs another hour to cool.
It's one of those eat the same day you bake it desserts.
Simple to make, elegant to serve.

Ingredients for Crust:
  • 1 cup flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1 tsp lemon zest
  • 1/2 cup cold butter
  • 1 egg, slightly beaten
Filling Ingredients:
  • 3 egg yolks
  • 2 cups full fat sour cream
  • 1/2 cup sugar
  • 1/4 tsp vanilla
  • 1/4 tsp lemon zest
  • 1 egg white ( for coating the crust before adding berries and filling)
  • 2 cups blackberries, plus more for garnish (if using frozen berries dust them with 1 tbsp of flour)
  • whipping cream
Method for Crust:

  1. Combine flour, sugar,  baking powder and zest. Cut in butter until fine crumbs form.
  2. Stir in egg until mixture forms a dough.
  3. Press into bottom and sides of 7"x11 flan pan with a removable bottom (or a 9" spring form pan.
Method for filling:

  1. Mix together first 5 ingredients until just combined.
  2. Froth the egg white with a fork and paint the bottom of the crust with it. 
  3. Place the fresh or frozen blackberries over crust.
  4. Pour the custard over the berries.
  5. Bake in 325ยบ oven for 1 1/2 hours. Cool.
  6. Remove from pan. Slice and serve with whipped cream and more blackberries.

7 comments:

  1. I have a soft spot for Blackberries because i used to sneak picking some form folks yards,lol.I also love the jam with seeds to spread on crackers. Richard

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  2. I should have waited to read your blog until AFTER lunch...it looks so good I wish I had a fork to stab the screen and eat a big bite.

    This recipe will most certainly be added to my "must do list".

    Thanks for sharing

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  3. This looks so amazing. I can't wait to try it.

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  4. Kathy this is a beautiful dessert. I bet it goes down real good...

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  5. I used the pastry from here and combined two recipes to make the filling. We are just going to eat it now! Looking forward to it!

    (BTW: Stumbled across your blog and will have a good look at some stage. Going to enjoy the 'Cook for a crowd' and 'Brunches' sections.)

    ReplyDelete