Autumn Fruit Flan
The shortbread crust is easy to make and just pats into the pan. The pears add a unique and delicious difference to the flavour and texture.
- Course Desserts & Sweets
- Prep. Time 20 mins
- Cooking Time 45 - 55 mins
- Yields 6 servings
Preparation
What You Need
Shortbread Base:
Pear and Cream Cheese Filling:
Instructions
Shortbread base:
Cream butter and sugar together until light. Beat in flour. Put into the bottom and up the sides of a 10 inch (26 cm) pie dish.
Pear and Cream Cheese Filling:
Peel, halve and core pears and apples. Slice. Place in crust, pulling the fruit slightly higher in the centre. Cream cheese until smooth. Beat in sugar. Add eggs one at a time, beating mixture smooth after each addition. Add milk and vanilla. Pour over fruit. Sprinkle with cinnamon and almonds.
Place in a preheated 425 °F (220 °C) oven and bake 10 minutes. Reduce heat to 350 °F (180 °C) and bake 35 to 40 min longer or until custard is set in the centre. Delicious warm or cold.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 520 CaloriesProtein: 8 g
Carbohydrate: 64 g
Fat: 27 g
Fibre: 4.4 g
Sodium: 206 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
8 %
/
88
mg
Vitamin A:
27 %
Selenium:
26 %
Vitamin B12:
20 %
Vitamin E:
20 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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Cathy Barzo
December 31st, 2011
I've just put this flan into the oven. Instead of using milk, I substituted egg nog. I didn't add the vanilla or cinammon because the egg nog is already spiced. I hope it tastes as delicious as the original. I've been making this fruit flan since it first came out in the calendar - it's my go-to dessert for a dinner party.
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Rochelle Dennis
October 19th, 2010
Add some red wine and enjoy.
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From the 1987 Milk Calendar
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