Fruit flan recipe
Fruit Flan recipe
Ingredients
| 125 g | pineapple, fresh or canned and drained |
| 125 g | fresh cherries, pitted |
| 3 large | kiwi fruit, peeled and diced |
| 1 large | lemon, juice only |
| 6 tbsp | sugar |
| 6 medium | eggs |
| 1 pinch(es) | salt |
Instructions
A recipe obtained via an attendee at a cookery course in France.
This is a type of flan that may be baked normally or by using a ‘bain marie’, that is the pie or flan dish is placed within a larger dish part filled with hot water and then baked. I am told that the bain marie method gives a much better result. The person who provided the recipe had promised me both the recipe and a taste of the finished flan. I have only recently received the recipe but have not yet tasted the flan.
You may note that there is no pastry or cream! It is neither a true tart nor a custard. It is a baked sweet omelette.
Give the fruit in a saucepan and add lemon juice, 3 tablespoons of water and the sugar. Cook over a low heat for about 10 minutes. If all the water evaporates, add a little more. Allow to cool until barely warm.
In a bowl, whisk the eggs with a pinch of salt. Add the stewed fruit and gently stir to mix.
Preheat oven to Gas Mark 7, 220ºC, 425ºF.
Pour into a flan or pie dish and then bake in a bain marie for an hour or until fully set.
Remove from oven and allow to cool and then refrigerate for at least 2 hours or until required.
If you cannot use a bain marie, then grease the dish before filling and bake normally.
Options:
Substitute with alternative fruits if wished, as long as the ‘exotic’ element is retained, e.g. banana, papaya, mango etc.
Make in ramekins for individual portions if preferred, but the all-in-one serving is traditional.
Preparation time:
ca. 15 min
ca. 2 hrs
medium
n/a
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