Fresh Fruit Flan Walt & Catherine

1 cup flour
1/3 cup plus 1 tablespoon sugar
6 tablespoons butter
3 tablespoons cold water
1 tablespoon cornstarch
1 cup half & half
1 egg
1/2 teaspoon vanilla extract
1/3 cup heavy cream
4 kiwis, peeled and sliced
1 fresh peach, thinly sliced
1/2 cup blueberries

In medium bowl, combine flour and 1 tablespoon sugar. With a pastry blender, cut in the butter until mixture resembles coarse crumbs. Sprinkle surface with water and stir with fork until mixture forms a ball. Preheat oven to 400 degrees. Roll dough into circle to fit a 9-inch flan/quiche or pie pan. Line pastry with foil and with dried beans or metal pie weights and bake 15 minutes. Remove beans or weights and bake 5 minutes longer. Cool.

In medium bowl, stir together 1/3 cup sugar and cornstarch. Beat in 1/4 cup of the half & half. Beat in egg. Scald remaining 1/4 cup of the half & half. Gradually stir into cornstarch mixture. Pour into saucepan and cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and stir in vanilla. Let cool 30 minutes, then cover surface with plastic wrap and refrigerate until completely chilled.

Beat cream until stiff peaks form. Fold cream into custard. Spoon into pastry shell and spread evenly. Decorate top with kiwis, peaches and blueberries. Chill until serving time.

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