THE BEST GERMAN FRUIT FLAN (With Vanilla Custard Cream)

This recipe is the best, bakery-quality version — soft, moist, creamy, glossy, and gorgeous.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Flan Instructions: 1. Preheat oven to 175°C / 350°F. 2. Grease the flan pan VERY well (the ridges stick easily). 3. Beat eggs + sugar for 5 minutes until pale and thick. 4. Add vanilla. 5. Sift in flour + baking powder. 6. Fold gently; then fold in oil and milk. 7. Pour into the flan pan and smooth the top. 8. Bake 15–18 minutes, until golden and springy. 9. Let cool completely, then flip out — it should have a shallow “bowl” shape perfect for cream.

Step 2

— Make the Pastry Cream: 1. Heat milk + half the sugar to a simmer. 2. In a bowl, whisk egg yolks + sugar + cornstarch until smooth. 3. Slowly pour some hot milk into the egg bowl (to temper). 4. Pour back into pot. 5. Whisk on medium heat until thick and bubbling. 6. Remove from heat; add butter + vanilla. 7. Cover with cling film touching the surface. 8. Cool completely (fridge 1–2 hours). --- 🍦 Step 2 — Whip the Heavy Cream 1. Beat heavy cream until thick and fluffy. 2. Add a little sugar if you want it sweeter. --- ✨ Step 3 — Combine = PERFECT FRUIT FLAN CREAM 1. Gently fold the whipped cream into the cold custard. 2. Fold slowly to keep it fluffy.

Step 3

Fruit Topping: Use any fruits you love: strawberries, kiwi blueberries, raspberries , and mandarin slices. Slice fruit beautifully and arrange on top of the custard.

Step 4

The Gloss (VERY German): This makes the fruit shiny and protects it so it doesn’t dry out. Ingredients: 1 cup fruit juice (apple or white grape works best) 1 tbsp sugar, 1 tbsp cornstarch. Instructions: 1. Heat juice + sugar. 2. Mix cornstarch with 1 tbsp cold water. 3. Add to juice and stir until thick and glossy. 4. Let cool slightly, then brush over fruit.

Step 5

ASSEMBLE: 1. Place cooled sponge on a plate. 2. Spread cold vanilla custard into the centre. 3. Arrange fruit beautifully. 4. Brush with glazing. 5. Chill for 1 hour before serving.