Homemade Classic Fruit Custard Flan

Begin with the crust. A tip from my experience is to always keep your butter really cold to achieve a flaky texture in your pastry. In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter until it resembles coarse crumbs. Press the mixture into the bottom and up the sides of a greased flan dish. Chill in the refrigerator for about 30 minutes.

While the crust is chilling, preheat your oven to 375°F (190°C). This period of chilling followed by a high temperature allows for a crisp, well-set crust. Bake the crust for 20-25 minutes or until golden brown. Let it cool after.

For the filling, in a medium saucepan, whisk together milk and cornstarch until well combined. A helpful tip here is to add the cornstarch gradually to avoid formation of lumps. Add in egg yolks, sugar, and vanilla extract, stirring continuously under medium heat until it thickens.

Once the custard is thick, remove from heat and strain it through a fine-mesh sieve to achieve a smooth texture. Pour the custard into the cooled pie crust and spread it evenly. Then, chill it in the refrigerator for at least an hour to set.

For the topping, thinly slice your chosen fruits and creatively arrange them on top of the custard. Choosing colorful fruits not only makes the dish more appetizing but it also adds varied flavors. To add a beautiful shine and help preserve the fruits, slightly heat the apricot jam in a saucepan and glaze it over the fruits.

The Fruit Flan is now ready to be served. Always remember, this is a dessert that should be enjoyed fresh. Serve it on the same day as the fruits tend to release juice over time, making the crust soggy.