Blueberry flan
Bruno Albouze · ♥ 1.8K likes · 56K views · 3 min video
Read about egg yolks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 60 g cornstarch
- 150 g sugar
- 160 g egg yolks
- 750 g blueberry puree
- 300 g heavy cream
- 100 g butter
- pie crust
Make the pie shell in advance (it can be kept frozen); blind bake 20 minutes.
Put the blueberry puree in a large saucepan; temper the yolk-starch mixture with the boiling heavy cream and pour the custard into the hot fruit puree.
Off the heat, add the butter and blend well; pour into the pre-baked crust.
Finishing with butter, and substitutes
Let the flan cool completely before baking, or it may overflow.
- fresh blueberries
- blueberry or black currant jam
Cool completely and refrigerate overnight before cutting; top with fresh blueberries glazed with blueberry or black currant jam.