Peach and Blueberry Flan
Baking Time: 20 to 25 minutes
Preparation Time: 25 minutes
Cooking Time: 3 minutes
Here's a new take on flan with summer fresh Ontario blueberries and peaches.
- 1 cup (250 mL) cake-and-pastry flour
- 1 tsp (5 mL) baking powder
- Pinch salt
- 2 Ontario Eggs, at room temperature
- 1/2 cup (125 mL) granulated sugar
- 3 tbsp (45 mL) lukewarm water
- 1 tbsp (15 mL) fresh lemon juice
- 1-1/2 tsp (7 mL) vanilla
- 4 Ontario Peaches
- 1/4 cup (50 mL) granulated sugar
- 2 tsp (10 mL) fresh lemon juice
- 2/3 cup (150 mL) peach jam
- 2 tsp (10 mL) cornstarch
- 1 cup (250 mL) Ontario Blueberries
Grease 11-inch (28 cm) flan pan with raised centre. Line raised centre with circle of parchment paper; grease and dust with flour. Set aside.
In small bowl, sift together flour, baking powder and salt; set aside. In medium bowl, using an electric mixer, on medium-high speed, beat eggs and sugar until pale yellow, thick and batter falls in ribbon-like fashion when beaters are lifted, about 10 minutes. Stir in water, lemon juice and vanilla. Gently stir in flour mixture a third at a time. Spread in prepared pan evenly to edge.
Bake in 350F (180C) oven for 20 to 25 minutes or until golden and top springs back when touched. Let cool in pan on wire rack for 5 minutes. Loosen edge and invert onto wire rack; remove parchment paper. Let cool completely.
Meanwhile, peel and slice peaches. In medium bowl, combine peaches, sugar and lemon juice; let stand for 10 minutes. Meanwhile, spread 3 tbsp (45 mL) of the jam over centre of flan shell.
Drain juices from peaches into small saucepan; blend in cornstarch and remaining jam. Cook, stirring, over medium-high heat until thickened and smooth.
Arrange peaches and blueberries on flan. Spoon warm jam mixture evenly over fruit. Serve at once or refrigerate for up to 1 hour.
1 serving (when recipe serves 8):
- Protein: 4 g
- Fat: 2 g
- Carbohydrate: 59 g
- Calories: 260
- Fibre: 2 g
- Sodium: 86 mg
SOURCE: Foodland Ontario