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french flan with berries

French Flan With Berries

This elegant French flan with berries delivers a luscious, vanilla bean-infused custard topped with vibrant seasonal fruit—perfect for entertaining, brunches, or a refined sweet finish.
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Prep Time 20 minutes
Cook Time 40 minutes
Chill Time 4 hours
Total Time 1 hour
Servings: 6 ramekins
Course: Dessert
Cuisine: French
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Custard Base
  • 2 cups whole milk
  • 1 cup heavy cream
  • 5 large eggs
  • 3/4 cup granulated sugar
  • 1 tbsp vanilla bean paste or 2 tsp pure vanilla extract
  • 1 pinch salt
Berry Topping
  • 2 cups mixed berries strawberries, blueberries, raspberries, blackberries
  • 3 tbsp granulated sugar adjust to taste
  • 1 tbsp lemon juice fresh
  • 1 tsp lemon zest optional
  • 1 tbsp cornstarch mixed with water, optional for thicker compote

Equipment

  • Ramekins or 9-inch Pie Dish
  • Fine Mesh Sieve
  • Baking Dish for Water Bath
  • Instant-Read Thermometer

Method
 

  1. Preheat oven to 325°F (165°C). Place rack in middle and prepare a large baking dish with hot water for a water bath.
  2. In a saucepan, heat milk and cream over medium-low until bubbles form at the edges. Do not boil.
  3. In a separate bowl, whisk eggs, sugar, vanilla, and salt. Slowly add warm milk mixture, whisking constantly.
  4. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with spout.
  5. Pour custard into ramekins or a 9-inch dish. Place in water bath and bake 35–40 mins (individual) or 50–60 mins (large flan), until set around edges and jiggly in center. Temp should reach 170°F (77°C).
  6. Cool completely at room temperature, then refrigerate at least 4 hours or overnight.
  7. For berry topping: cook half the berries with sugar and lemon juice over medium heat for 5–7 mins. Add cornstarch slurry if desired. Cool, then fold in remaining berries before serving.
  8. Spoon berry compote over chilled flan. Garnish with mint leaves and dust with powdered sugar if desired.

Notes

Use a thermometer for perfect doneness, and don’t skip the water bath or straining step. Flans can be made 2–3 days ahead. Store berry topping separately for best presentation.