Peach and Blueberry Flan

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
  • 1 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.


  • 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
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