CLASSIC STRAWBERRY FLAN
Light Genoise sponge filled with seasonal strawberries and jelly.
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Ben.
Happy Friday & welcome back to another Dessert recipe! This week, we’re making a dessert that I grew up eating; a classic fruit flan.
If you’re not familiar with this pudding, it essentially a sponge cake that’s filled with fruit & jelly! You bake the sponge in a special flan tin that gives it a recess in the middle for the filling to go in. Sort of like a tart case but made with cake.
As strawberries are currently in season, I’ve used them as the filling for this flan. You can fill yours with whatever you like though! Tinned fruit work really well (peaches especially!) & you can go with a different jelly also, or make your own if you like.
I opted to make my own flan case for this recipe and I went with a Genoise sponge as I wanted something a bit lighter & fluffier than your classic flan case. I’ll be honest, this one took many attempts to perfect but I think the results really do speak for themselves. It may not be as neat around the edges as a shop bought flan case but the texture works perfectly with the fruit and jelly. It’s soft & light yet robust enough to hold all the fruit & jelly.
To serve the flan, I like to go with some evaporated milk as it’s what I grew up eating but this one would be good with a scoop of vanilla ice cream or a drizzle of pouring cream.
