Irish Fruit Cream Flan

Flan means something different to the Irish than what we’re used to in the San Diego area.  This fresh fruit & cream cake is bright & fun, a perfect St. Patrick’s Day dessert recipe & a great way to use the fruit in our boxes.

Irish Fruit Cream Flan

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Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Servings 8 servings

Ingredients

  

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• 4 eggs
• 1/2 cup sugar
• 3/4 cups cake flour plus 2 tablespoons
• 1/8 teaspoon baking powder
• 1 1/2 cup heavy whipping cream to decorate
• 2 tablespoons confectionary sugar to decorate
• 2 cups fresh mandarins and/ or kiwis

Instructions

 

• Preheat the oven to 375°. Grease and flour an 11-inch round fluted baking pan.
• Break the eggs into a large mixing bowl and add the sugar. Use an electric mixer to beat the eggs and sugar together until the egg mixture has become very thick and turned a very pale yellow.
• Sift the flour and baking powder together. Use a large spoon or spatula to fold the flour into the egg mixture, one third at a time.
• Pour the sponge mixture into the prepared flan dish. Use a spatula to spread it evenly.
• Bake for 25 minutes until the top is golden brown.
• Meanwhile, whip the heavy cream until soft peaks form.
• Cool for 2 minutes before inverting on a wire tray to cool completely.
• Decorate with freshly whipped cream and fruit.

Notes

Recipe from Irish American Mom.  We like kiwis and Kishu mandarins for this cake, but you can use any fruit you'd like.  Try it with berries, too!

Get your kiwis here and Kishu mandarins here.

Tried this recipe?Let us know how it was!