BLUEBERRY FLAN RECIPE RECIPES

Name: Blueberry/Kiwi Flan
Prep time: 45 min
Total time: 45 min
Yield: 16-20 servings.
Cuisine: North America, Mexican
Ingredients: CRUST:; 1/2 cup sugar; 1/2 cup confectioners' sugar; 1/2 cup butter; 1/2 cup canola oil; 1 large egg; 2 cups plus 2 tablespoons all-purpose flour; 1/2 teaspoon cream of tartar; 1/2 teaspoon baking soda; 1/2 teaspoon vanilla extract; CREAM CHEESE FILLING:; 1 package (8 ounces) cream cheese; 1/3 cup sugar; 1 teaspoon vanilla extract; FRUIT LAYER:; 3 cups fresh blueberries; 2 medium kiwifruit, peeled and thinly sliced; CITRUS GLAZE:; 1/2 cup water; 1/2 cup orange juice; 2 tablespoons lemon juice; 1/4 cup sugar; 1 tablespoon cornstarch

BLUEBERRY/KIWI FLAN RECIPE: HOW TO MAKE IT

Blueberry/Kiwi Flan Recipe: How to Make It image

This is a recipe that's fun to make, pretty to serve and tastes good, too. It's also versatile—you can use whatever fruits are your favorites.

Provided by Taste of Home

Categories Desserts

Total Time 45 minutes

Prep Time 45 minutes

Cook Time 0 minutes

Yield 16-20 servings.

Number Of Ingredients 23

Ingredients

CRUST:
1/2 cup sugar
1/2 cup confectioners' sugar
1/2 cup butter
1/2 cup canola oil
1 large egg
2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese
1/3 cup sugar
1 teaspoon vanilla extract
FRUIT LAYER:
3 cups fresh blueberries
2 medium kiwifruit, peeled and thinly sliced
CITRUS GLAZE:
1/2 cup water
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup sugar
1 tablespoon cornstarch

Steps:

In a large bowl, combine the crust ingredients together until blended. Divide dough in half; press onto the bottom and up the sides of greased two 12-in. pizza pans or tart pans with removable bottoms., Bake at 350° for 10-12 minutes or until crust is golden brown. Cool. Carefully remove one crust to round platter. Freeze the other crust for later use. May be frozen for up to 3 months. , In a large bowl, cream together cheese filling ingredients; spread on crust. Spread blueberries and kiwi on top of cheese layer in decorative pattern. Refrigerate. , For glaze, in a small saucepan, combining all the glaze ingredients; bring to a boil. Cook and stir for 1 minute or until thickened; cool. Spread over fruit layer; refrigerate until serving time.

Nutrition Facts : Calories 256 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 116mg sodium, CarbohydrateContent 30g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

JULIA CHILD'S BERRY CLAFOUTIS RECIPE - NYT COOKING

Julia Child's Berry Clafoutis Recipe - NYT Cooking image

This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.

Provided by Julia Moskin

Total Time 1 hours

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

Butter for pan
1 and 1/4 cups whole or 2 percent milk
2/3 cup granulated sugar, divided
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1 cup flour
1 pint (2 generous cups) blackberries or blueberries, rinsed and well drained
Powdered sugar in a shaker

Steps:

Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)

Nutrition Facts : @context http//schema.org, Calories 202, UnsaturatedFatContent 2 grams, CarbohydrateContent 36 grams, FatContent 4 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 2 grams, SodiumContent 78 milligrams, SugarContent 22 grams, TransFatContent 0 grams

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