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.
Equipment
- Ramekins or 9-inch Pie Dish
- Fine Mesh Sieve
- Baking Dish for Water Bath
- Instant-Read Thermometer
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
Instructions
- Preheat oven to 325°F (165°C). Place rack in middle and prepare a large baking dish with hot water for a water bath.
- In a saucepan, heat milk and cream over medium-low until bubbles form at the edges. Do not boil.
- In a separate bowl, whisk eggs, sugar, vanilla, and salt. Slowly add warm milk mixture, whisking constantly.
- Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with spout.
- 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).
- Cool completely at room temperature, then refrigerate at least 4 hours or overnight.
- 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.
- 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.