I've never really considered myself much of a baker. As much as I love cakes, pastries and sweets, I've always been more of an eater, and less the maker. So it's a bit surprising to myself that most of my posts thus far have been about desserts.
I think the one thing I've discovered since creating this blog is that desserts are one of the most fun foods to jazz up! It's so easy to make a simple dessert look completely elegant, or oh so cute. (Okay, maybe those ducks actually did take quite some time to make! But you get the idea). As such, I've currently been mostly experimenting with desserts and how to make them look delicious and attractive (on camera and off!).
I made this fruit flan in my Culinary Desserts class, and it looked so good that I just had to share. The recipe is also dead simple, and straight from our class workbook. And it's actually quite good! Measurements are all in grams/ml, and some adaptations apply.
Fruit Flan (makes one flan)
1/4 t Vanilla extract
300g Pastry flour
375ml Whole milk
1/2 t Vanilla extract
Pinch of salt
Melted chocolate (about 1/4 cup, enough to cover your pastry crust bottom.
Fruits (of your choice)
Apricot jam, heated up with a little bit of water to a glazing consistency
1. To prepare pastry crust, cream together sugar, shortening and vanilla until light and fluffy.
2. Add eggs one at a time, scraping down bowl. Add milk and just disperse.
3. Sift and add flour. Blend until incorporated - DO NOT OVERMIX.
4. Work dough on floured table. Chill until needed.
5. For the custard filling: In a saucepan, combine milk, cornstarch and 1/2 the sugar and bring to a boil.
6. In a bowl, whisk eggs with the remaining sugar until pale and slightly thickened
7. Temper the egg mixture and add to saucepan.
8. Whisk until mixture thickens, ensuring it is smooth and lump-free, then remove from heat and add vanilla and mix through.
9. Pour pudding onto a clean sheet of plastic on a tray (to prevent skin from forming) and refrigerate and let cool.
10. Roll out pastry crust to 1/4 inch thickness and line flan or tart pans. Poke holes with a fork in the dough. Bake shell in 350F oven until golden brown (15-30 min).
11. When pastry shell is ready, let cool slightly and 'paint' on melted chocolate to prevent soggy bottoms.
12. When chocolate has cooled completely, add custard and smooth out.
13. Arrange a variety of fruits in an artistic design covering all cream (I used strawberry, tangerines and kiwis).
14. Glaze fruits with melted apricot jam.