Black Currant Cream Flan

Black Currant Flan

Black Currant Flan

This recipe is an adaptation of Chef Bob Arniel’s Blueberry Cream Flan – both blueberries and black currants work well. It is one of my favourites!

INGREDIENTS:

A 1.5 cup (375 ml) all purpose flour
1/2 cup (125 ml) sugar
1/2 tsp (2.5 ml) baking powder
1/3 cup (75 ml) unsalted butter
2 egg whites
1 tsp vanilla

B 3 cups (750 ml) fresh or frozen black currants (or blueberries)

C 2 tbsp (30 ml) all purpose flour
2 cups (500 ml) low-fat plain yogourt
1 egg, lightly beaten
2/3 cup (150 ml) sugar
2 tsp (10 ml) grated orange or lemon zest
1 tsp (5 ml) vanilla

METHOD:

  1. Combine A in an electric mixer, with paddle. Mix well.
  2. Press into bottom of a 10″ springform pan. Sprinkle with black currants.
  3. Make topping by combining C. Pour over berries.
  4. Bake in a 350F oven for an hour or until golden.
Black Currant Flan

Black Currant Flan

PER SERVING:

232 calories
6g fat
25mg cholesterol
89mg sodium
5 g protein
40g carbohydrate

Leave a comment

Filed under Cakes, Cookies, Pies, Dessert

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s