Blueberry Flan

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare a pie crust, either in advance (can be frozen) or freshly made. Blind bake for 20 minutes until done.
   ▶ ≈0:10
2. 2
   Mix together cornstarch, sugar, and egg yolks.
   ▶ ≈0:42
3. 3
   Transfer blueberry puree to a large saucepan. Temper the egg yolk–starch mixture with the boiling heavy cream, then pour the custard into the hot fruit puree.
   ▶ ≈0:49
4. 4
   Bring to a boil and cook for two minutes while whisking constantly.
   ▶ ≈1:03
5. 5
   Remove from the heat, add butter, and blend well.
   ▶ ≈1:15
6. 6
   Allow the custard to cool completely to room temperature before pouring into the pie crust, as it may overflow during baking if still warm.
   ▶ ≈1:35
7. 7
   Bake at 350°F (180°C) for 30 minutes.
   ▶ ≈1:49
8. 8
   Let cool completely and refrigerate overnight before cutting.
   ▶ ≈1:55
9. 9
   Top the flan with fresh blueberries glazed with blueberry or blackcurrant jam.
   ▶ ≈2:03