Best 6 Fruit Flan Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Fruit flans are a delightful pastry treat that combine a creamy custard filling with a sweet and juicy fruit topping. With a variety of recipes available, from classic favorites to modern twists, finding the best recipe for your next baking project can be a daunting task. This article aims to guide you through the fascinating world of fruit flans, providing insights into the different types, essential ingredients, and techniques involved in creating this delectable dessert. Whether you're a seasoned baker looking to expand your repertoire or a beginner eager to embark on a culinary adventure, this comprehensive guide will help you discover the perfect recipe for a delectable fruit flan that will tantalize your taste buds and impress your loved ones.

Here are our top 6 tried and tested recipes!

TRADITIONAL GERMAN OBST KUCHEN - FRESH FRUIT FLAN (SPONGE CAKE)



Traditional German Obst Kuchen - Fresh Fruit Flan (Sponge Cake) image

Traditional German Obst Kuchen is a Fresh Fruit Flan with a sponge-type cake base, sometimes with a thin layer of custard, topped with fresh fruit and then sealed with a fruit glaze. Obst Kuchen is very typically served throughout Germany during the afternoon coffee hour, with dollops of freshly whipped cream. One of my favorite toppings is fresh whole strawberries with a red currant or strawberry glaze. Fresh raspberries or other fresh or canned fruits such as kiwis, apricots, cherries, gooseberries, and pineapple are also popular. The traditional pan used is a 10-inch German flan pan, however a torte or springform pan would also work. Adapted from my friend Maite C's Obst Kuchen Boden recipe that was given to me when we were stationed at Ft. Campbell KY.

Provided by BecR2400

Categories     Dessert

Time 35m

Yield 1 German Obst Kuchen, 8 serving(s)

Number Of Ingredients 11

1/4 lb margarine or 1/4 lb butter, softened
2 eggs, separated
1/4 lb sugar (150 grams or 1/2 cup plus 3 tablespoons sugar)
1/4 lb flour (150 grams or 1/2 cup plus 3 tablespoons flour)
1 (1/4 ounce) packet dry yeast
1 teaspoon vanilla (or 1 tablespoon vanilla sugar)
1/2 cup milk (approximate)
2/3 cup prepared custard (optional)
2 -3 cups fresh fruit such as strawberries (or kiwis, apricots, cherries)
1/2 cup fruit jam mixed with a little water, to glaze (red currant, strawberry or apricot jam)
freshly whipped cream, to serve

Steps:

  • Preheat oven to 350 degrees F.
  • In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well.
  • Add flour, then vanilla and mix well.
  • In separate bowl beat egg whites until stiff. Add egg whites to flour mixture - then gradually mix in enough milk to give a soft dropping consistency.
  • Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula.
  • Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
  • Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
  • Arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish). Spread your favorite fruit glaze over the top of the fruit (may use a clear glaze or use strawberry or red currant jelly, or apricot jam). Chill until serving time.
  • Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!

Nutrition Facts : Calories 252.3, Fat 13.5, SaturatedFat 2.8, Cholesterol 55, Sodium 160.2, Carbohydrate 29.1, Fiber 1.3, Sugar 16, Protein 4.2

MOM'S FRUIT FLAN (GERMAN ERDBEER/OBST BODEN TORTE)



Mom's Fruit Flan (German Erdbeer/Obst Boden Torte) image

The dough is a little like a sugar cookie dough and doesn't get soggy with the fruit. Fill with fresh strawberries or your favorite fruit (my personal favorite is an assortment of sliced peaches, cherries, kiwis, and fresh strawberries arranged over a thin layer of custard topped with a clear jelly glaze, served with a dollop of whipped cream). Mom's favorite was simply fresh sliced strawberries with strawberry glaze, and whipped cream on the side. Delicious!! A great seasonal dessert. You will need a 10 or 11 inch boden torte pan for this recipe. The boden recipe is adapted from "Mennonite Girls Can Cook", the filling is all mine.

Provided by BecR2400

Categories     Dessert

Time 35m

Yield 1 Boden Torte, 8-10 serving(s)

Number Of Ingredients 11

1/2 cup sugar
3 tablespoons butter
1 tablespoon vanilla (vanilla sugar is nice, use one pkg, by Dr. Oetker)
1 egg
1 cup flour
1 teaspoon baking powder
1/4 cup milk
optional 2/3 cup prepared custard (or prepared vanilla pudding or pastry cream)
2 -3 cups fresh fruit such as strawberries (or a fruit assortment such as peaches or apricots, cherries, kiwis, and strawberries)
1/2 cup fruit jam mixed with a little water, to glaze (red currant, strawberry, apple jelly or apricot jam)
fresh whipped cream, to serve

Steps:

  • To Make Base (Boden):.
  • Thoroughly grease a 10 to 11 inch (25 to 28 cm) boden tin. Preheat oven to 350 degrees F.
  • In a large bowl beat together butter and sugar til white and creamy; add egg and beat til mixed in thoroughly.
  • Sift together flour and baking powder and fold into the butter mixture, adding milk til it holds together in a ball.
  • Press dough into a well greased boden torte pan (wet your hands with a little water to keep the dough from sticking to your hands).
  • Bake at 350 for 15-20 minutes or until lightly golden.
  • Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
  • Filling:.
  • If desired, spread a thin layer of custard (or vanilla pudding or pastry cream) evenly over the cooled boden.
  • Fill with a variety of fruit and whipped cream. Use any variety you like or simply canned peach slices or fresh strawberries.
  • Glaze:.
  • For a simple glaze, melt a little apple jelly or strawberry jam and pour over the fruit.
  • -Or- take 1/2 cup of the fruit syrup. Cook it over high heat with 1 Tablespoon of cornstarch dissolved in a little cold water, cook it until it is clear, and the raw cornstarch flavor disappears (approximately 2 minutes). Drizzle evenly over the fruit.
  • Chill until ready to serve. This cake is best served within 24 hours.
  • Serve with a dollop of fresh whipped cream and you have a lovely little dessert. Quick and easy.

Nutrition Facts : Calories 173.7, Fat 5.5, SaturatedFat 3.1, Cholesterol 35.8, Sodium 97.4, Carbohydrate 27.9, Fiber 1.1, Sugar 14.5, Protein 2.9

GERMAN FRUIT FLAN RECIPE ~ OBSTTORTE RECIPE - (4.1/5)



German Fruit Flan Recipe ~ Obsttorte Recipe - (4.1/5) image

Provided by Lsweetnell

Number Of Ingredients 17

For the crust:
150 g (5 ounces/1 slightly-rounded cup) unbleached white flour
90 g (3 ounces/6 Tbsp) unsalted butter, chopped, at room temp
1 Tbsp oil
3 Tbsp water
1 Tbsp raw sugar
1/4 tsp salt
For the custard:
Ingredients Serves 2 or makes one nice tort.
2 cup milk or half and half for a richer pudding
1 ⁄4 cup white sugar
2 egg yolk
1 egg
1 ⁄4 cup corn starch
1 ⁄3 cup white sugar
2 tbsp butter
1 tsp vanilla extract

Steps:

  • For pastery: Makes one 9 inch (23 cm) tart shell Preheat oven to 210°C (410°F). Measure flour and set aside. Place a removable-base 9 inch tart tin on a baking sheet. Place all other ingredients - butter through salt - in a medium oven-proof bowl and place bowl in hot oven for 15 mins. Butter will bubble and just start to brown at edges. Remove bowl from oven, dump in flour and stir quickly with a long wooden spoon until dough pulls away from sides of bowl and forms a ball - do not touch bowl with your bare hands. Tip hot dough into the waiting tart pan and spread roughly across the base with a spatula. When cool enough to touch, use your fingers to press and spread evenly into tin and up sides - an off-set spatula is great here to get a really smooth base. Prick all over with fork and refrigerate for 5 mins to firm up slightly. Bake 15 mins until golden. Cool, fill and bake again as required. I highly recommend using it for this Drunken Chocolate Caramel Tart insanity. If using with a no-bake filling, simply bake the crust for a minute or two longer, then cool and fill. A better choice for the pastry: Directions for custard: Prep 15 min Cook 5 min Ready 20 min In a heavy saucepan, stir together the milk or half and half, and 1/4 cup of sugar. Bring to a boil over medium heat. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. Cover with fruit ... in this case, drained canned peach slices and fresh blueberries. See below for other combinations. Other traditional fillings Make as above and finish by covering with a glaze. Or, brush tart with warmed apricot jam, cover with prepared fruit or berries, and spoon glaze over top.

STRAWBERRY FRUIT FLAN



Strawberry Fruit Flan image

This is a typical German Strawberry Flan. When the strawberry season arrives these cakes can be found in every café and every home. You can use any combination of fruits on the cake. Peaches and kiwi; raspberries, apricots - etc. To glaze I use the packaged glaze which can usually be found in the produce (!) section of the supermarket.

Provided by WendyinGermany

Categories     Dessert

Time 45m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 10

4 eggs
2 tablespoons lukewarm water
150 g sugar
2 1/2 teaspoons vanilla sugar
2 teaspoons baking powder
150 g flour
1 1/2 lbs strawberries (approx)
1/2 cup water
1 tablespoon sugar
1 tablespoon cherry flavored liqueur or 1 tablespoon cherry brandy

Steps:

  • Cake:.
  • Separate yolks from egg whites. Beat the yolks, water, sugar and vanilla sugar until foamy. Add the flour and baking powder to this mixture.
  • Beat the egg whites until stiff and carefully fold them into the above mixture.
  • Pour into greased flan form and bake at 350° for ca. 25 minutes. Remove from pan and let cool.
  • Cake tends to stick to pan, if this happens do the following: turn cake onto cooling rake, if it does not come out easily, run a tea towel under cold water, wring and place over bottom of flan form. The cake should then drop out easily.
  • Syrup:.
  • Mix together all ingredients and stir until the sugar has dissolved. Pour over cool cake. Top with sliced fruit and glaze.
  • You do not need to use the syrup, if you do, use it carefully as you do not want to drown the cake in it. It is only meant to give it a bit of a kick.
  • Serve with whipped cream and enjoy!

LEMON FLAN WITH AUTUMN FRUIT COMPOTE



Lemon Flan with Autumn Fruit Compote image

Categories     Citrus     Egg     Fruit     Dessert     Bake     Freeze/Chill     Lemon     Dried Fruit     Prune     Raisin     Fig     Fall     Chill     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 24

Fruit compote:
5 cups white grape juice
1 1/2 cups 3/4-inch cubes peeled honeydew melon (from about 10-ounce wedge)
1/2 cup dry white wine
1 large Golden Delicious apple, peeled, cored, cut into 3/4-inch cubes
1 large Bosc pear, peeled, cored, cut into 3/4-inch cubes
6 small dried figs, stems trimmed
6 dried apricots
6 pitted prunes
3 tablespoons dark raisins
Peel from 1/2 orange (orange part only; removed with vegetable peeler in strips)
Peel from 1/2 lemon (yellow part only; removed with vegetable peeler in strips)
2 tablespoons honey
3 whole cloves
1 cinnamon stick
1/4 teaspoon ground nutmeg
Flans:
3 tablespoons juices reserved from compote
2 cups whole milk
1/2 cup sugar
Peel from 1/2 lemon (yellow part only; removed with vegetable peeler in strips), coarsely chopped
Pinch of salt
2 large eggs
2 large egg yolks

Steps:

  • For fruit compote:
  • Bring grape juice to boil in heavy large saucepan. Reduce heat to medium-low and simmer uncovered 1 hour. Add all remaining ingredients and bring to boil. Reduce heat to medium-low and simmer until fruit is tender and liquid is reduced and slightly syrupy, about 1 hour longer. Transfer compote to large bowl. Let stand at room temperature until cool, about 2 hours.
  • For flans:
  • Spoon 2 teaspoons liquid from fruit compote into each of six 3/4-cup ramekins or custard cups. Place ramekins in 13x9x2-inch metal baking pan. Cover and refrigerate remaining fruit compote overnight.
  • Combine milk, sugar, lemon peel, and salt in medium saucepan; bring to boil. Reduce heat to medium-low.
  • Cover and simmer 10 minutes. Uncover and let milk mixture steep at room temperature 1 hour. Return milk mixture to simmer. Strain into small bowl; discard lemon peel.
  • Preheat oven to 350°F. Whisk eggs and egg yolks in medium bowl to blend. Gradually whisk warm milk mixture into egg mixture. Divide custard among prepared soufflé dishes. Pour enough hot water into baking pan to come halfway up sides of soufflé dishes. Bake custards until centers are set and thin knife inserted at edge of dish cleanly separates custard from dish, about 45 minutes. Remove flans from water. Cool 1 hour. Refrigerate flans uncovered overnight.
  • Run small thin knife around flans to loosen. Invert each flan onto plate. Spoon fruit compote and syrup over and around flans and serve.

FRESH FRUIT FLAN



Fresh Fruit Flan image

A beautiful fresh fruit dessert, this is not your regular 'fruit pizza.' This recipe was given to me by a great cook and great friend. You can substitute your favorite fruits or berries for those in this recipe.

Provided by Aunt Jeannie

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h42m

Yield 12

Number Of Ingredients 20

2 ⅛ cups all-purpose flour
½ teaspoon cream of tartar
½ teaspoon baking soda
½ cup white sugar
½ cup confectioners' sugar
½ cup butter
½ cup vegetable oil
1 egg
½ teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
½ teaspoon vanilla extract
3 cups fresh strawberries, hulled and halved
1 cup fresh blueberries, rinsed and dried
3 kiwifruit, peeled and thinly sliced
1 tablespoon cornstarch
¼ cup white sugar
½ cup water
½ cup orange juice
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-by-15 inch jelly roll pan.
  • For the crust, sift together the flour, cream of tartar, and baking soda into a mixing bowl. In a separate bowl, cream together white and confectioners' sugars, butter, vegetable oil, egg, and vanilla. Add the dry ingredients. Blend well. Spread the dough evenly on the bottom of the greased pan. Bake until golden brown, 10 to 12 minutes. Allow to cool completely.
  • For the filling, cream together the cream cheese, sugar, and vanilla. Spread over the cooled crust. Arrange the fruit on the cream cheese filling and refrigerate.
  • For the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely.
  • Spoon or brush the glaze evenly over the fruit. Refrigerate until ready to serve.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 50.1 g, Cholesterol 56.4 mg, Fat 24.2 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 10.6 g, Sodium 170.1 mg, Sugar 29 g

Tips:

  • For a smooth flan, use room-temperature ingredients.
  • If you don't have a blender, you can whisk the eggs and milk together by hand.
  • Be careful not to over-beat the eggs, as this can make the flan tough.
  • Bake the flan in a water bath to prevent it from curdling.
  • Let the flan cool completely before refrigerating it.
  • To unmold the flan, run a knife around the edges of the pan and then invert it onto a plate.

Conclusion

Flan is a delicious and versatile dessert that can be enjoyed by people of all ages. With a few simple tips, you can make a perfect flan that will impress your friends and family. So next time you're looking for a special dessert, give flan a try!

Related Topics