Jan 2, 2009

Mixed Fruit Flan with Liqueur Flavoured Custard

This is a very easy recipe where I learnt from Chef Yong's X'mas Workshop that I like to share.

1 pc Pate Sucree/Sable Pastry (from Carrefour) or sweet crust pastry

Custard Cream:
100g Instand Custard Powder
200ml Milk
100ml Whipped Cream
2tbsp Grand Marnier/Rum/Kirsh/brandy

1pkt Strawberries (sliced or halved)
1/2tin Canned Peach (sliced)
1-2nos Kiwi (sliced)
2tbsp Gel Fix
2thsp Water

1. Preheat oven at 180 degree C.
2. Grease a 9" tart pan with butter and dust wth flour.
3. Line the pan with pre-rolled pastry and prick the dough with a fork.
4. Bake pastry for 20 mins, allow to cool before use.
5. Whisk milk & custard powder and fold in whipped cream and liqueur.
6. Spread custard on the pre baked pastry and arrange the fruits over the custard.
7. Melt gel fix w/water over low heat.
8. Brush gel fix over the fruits before serve.


Anonymous said...


Do I need to whip the whipped cream? thanks


Wen said...

Hi Jenny,

Yes, you need to whip up the cream before folding.

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