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Fall Fruit Flan

8 servings


Low Sodium Vegetarian

Nutritional Facts Per Serving

3.52 g
38.21 g
1.70 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 225
  • Fat 6.59 g
    • Saturated   3.81 g
    • + Trans 
  • Cholesterol 62 mg
  • Sodium   119 mg
  • Carbohydrate 38.21 g
    • Fibre   1.70 g
    • Sugars  
  • Protein 3.52 g
    • Vitamin A 19 %
    • Vitamin C 15 %
    • Calcium 4 %
    • Iron 2 %


For the custard filling
Place the milk, sugar, flour, yolks, and vanilla in a small pot and whisk well to combine. Set the pot over medium heat and, while whisking steadily, bring to a simmer. Simmer, whisking steadily, until thickened, about 2 minutes, and then remove from the heat. Spoon this custard into a medium bowl. Cover the surface of the custard with plastic wrap (this will prevent a skin from forming on the custard as it cools). Cool the custard to room temperature, and then refrigerate. Custard can be made up to a day before needed.

To top and finish flan
When ready to make the flan, whip the cream until stiff peaks form. Whisk 1/2 of the whipped cream into the custard to lighten it. Now gently fold in the rest of the whipped cream. Spread this mixture into sponge cake shell.

Arrange the fruit on top of the custard mixture. Refrigerate flan until needed, can be made an hour before needed. When ready to serve, dust with icing sugar, cut into wedges, and enjoy.

Note: Ready-to-use sponge cake shells can be found in our bakery department. Obstboden brand was used in this recipe.
Options: Just about any whole or sliced fresh fruit can be used on this flan, such as fresh berries, grapes, mango and kiwi. Feel free to use one or more of them when some of the fruits called for in the recipe are unavailable.

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