Mixed Fruit Flan Recipe - A Shortbread shell with a smooth custard centre & mixed fruit decorated on top.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Digestive biscuits ( डायजेस्टिव बिस्किट ) , Butter ( मक्खन )

Cuisine : Continental

Course : Desserts

Mixed Fruit Flan

This term Continental cuisine refers to the food eaten in the European countries. Under the mantle of Continental food come the British, American, Italian, New Zealand, Armenian, Hungarian, Russian and many other European cuisines.
Continental cuisines use less chilllies and very little spices. Instead fresh herbs and dairy products form an important part of continental dishes.  The cooking methods are mostly stewing, grilling and roasting which make the food low in calories as they use very less fat. Continental food use mostly items high in proteins like milk, cheese, eggs and meats.

For more recipes related to Mixed Fruit Flan checkout Strawberry Delight , Cheesecake Flowers , No Bake Chocolate Biscuit Cake . You can also find more Desserts recipes like Walnut Chocolate Fudge, Banana Cookies, Basic Sponge Cake, Akki Paayasa. Or try out these recipes from Continental Cuisine like Black Forest Gateaux, Mushroom on Toast, Peach Bread Pudding, Chickpeas On Toasts.

Mixed Fruit Flan Recipe Card

Mixed Fruit Flan
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Prep Time : 11-15 minutes

Cook time : 3.30-4 hour

Serve : 4

Level Of Cooking : Medium

Ingredients for Mixed Fruit Flan

  • Digestive biscuits 10-15

  • Butter melted 6 tablespoons

  • Cinnamon powder a pinch

  • Milk 2 1/2 cups

  • Vanilla Custard powder 3 tablespoons

  • Sugar 4 tablespoons

  • Full cream 3/4 cup

  • Pineapple jelly 1/2 packet

  • Mixed fruits 1 tin

Method

Step 1

Lightly grease a seven-inch flan tin with removable base. Crush digestive biscuits to a coarse powder in a bowl and pour melted butter over them. Mix well and add cinnamon powder.

Step 2

Press this mixture onto the base of the prepared tin. Blend custard powder in half a cup of milk. Heat the remaining milk and as it begins to boil add the blended custard powder. Cook, stirring constantly, till a smooth and thick custard is formed.

Step 3

Add sugar, stir till it dissolves and remove from heat. Let cool completely and keep to chill in a refrigerator. Meanwhile, whip the cream well. Chill in a refrigerator. Dissolve jelly crystals in one cup of hot water and allow to cool.

Step 4

Keep half of this mixture to chill in the refrigerator till half set. Let the remaining remain at room temperature till required. Whisk the chilled custard and half set jelly together. Fold in the cream. Pour this on the prepared biscuit base and keep to chill in the refrigerator. Drain mixed fruits completely.

Step 5

Arrange in an attractive design on the custard once it is set. Carefully pour the jelly mixture kept at room temperature over the fruits to cover them. Return to refrigerator. Chill thoroughly. Unmould, cut into wedges and serve.

How to make Mixed Fruit Flan

Step 1

Lightly grease a seven-inch flan tin with removable base. Crush digestive biscuits to a coarse powder in a bowl and pour melted butter over them. Mix well and add cinnamon powder.

Step 2

Press this mixture onto the base of the prepared tin. Blend custard powder in half a cup of milk. Heat the remaining milk and as it begins to boil add the blended custard powder. Cook, stirring constantly, till a smooth and thick custard is formed.

Step 3

Add sugar, stir till it dissolves and remove from heat. Let cool completely and keep to chill in a refrigerator. Meanwhile, whip the cream well. Chill in a refrigerator. Dissolve jelly crystals in one cup of hot water and allow to cool.

Step 4

Keep half of this mixture to chill in the refrigerator till half set. Let the remaining remain at room temperature till required. Whisk the chilled custard and half set jelly together. Fold in the cream. Pour this on the prepared biscuit base and keep to chill in the refrigerator. Drain mixed fruits completely.

Step 5

Arrange in an attractive design on the custard once it is set. Carefully pour the jelly mixture kept at room temperature over the fruits to cover them. Return to refrigerator. Chill thoroughly. Unmould, cut into wedges and serve.

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