Time | Servings | Difficulty |
---|---|---|
01:25 | 6 | Average |
Introduction
To share
This is the recipe for blueberry flan reserved for crazy blueberries. Why? It is a flan with fresh blueberries and topped with a blueberry compote. It is by far the most delicious and fruity flan that I have been able to make so far.
Ingredients
Blueberry flan
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200 g blueberries fraîches | |
200 ml liquid cream | |
800 ml whole milk | |
1 tsp liquid vanilla extract | |
120 g cornstarch | |
2 egg | |
150 g sugar | |
4 egg yolk | |
200 g shortbread dough | |
Stewed
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250 g blueberries (fraîches ou surgelées) | |
3 tbsp brown sugar |
Instructions
1
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Make the blueberry compotePut the 250g of blueberries in a saucepan with the brown sugar, mix, cover and bring to low heat for about 10 minutes.
When the compote is ready, leave to cool then set aside in the refrigerator for at least 120 minutes so that it is very cold. |
2
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Prepare the blueberry flanGrease the flan mold and place the shortbread dough in it. Prick the dough with a fork then set aside in the refrigerator while the recipe continues.
Preheat the oven to 180 ° C. |
3
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In a saucepan off the heat, combine 600ml of milk, cream, vanilla extract and 100g of sugar. Bring to high heat so that the milk boils.
Put the eggs (whole + yolks) in a bowl with the rest of the sugar and the cornstarch. Whisk and add the rest of the milk. Mix to obtain a homogeneous mixture. |
4
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Pour the boiling milk over the egg mixture, whisk and return the whole to the saucepan. Thicken over low heat (allow 5 to 10 minutes).
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5
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Remove the mold containing the shortbread dough from the refrigerator, pour the custard mixture into it and sprinkle with blueberries. Bake for about 35 to 40 minutes.
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6
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Leave to cool then set aside in the refrigerator for at least 2 hours for it to set.
When the custard is cool, pour the blueberry compote over it and serve. |





