Berry flan with chocolate sauce
- Vegetarian
- Energy Kcal 520
- Carbohydrates g 67.9
- of which sugars g 42.7
- Protein g 11.4
- Fats g 22.5
- of which saturated fat g 12.59
- Fiber g 2.6
- Cholesterol mg 108
- Sodium mg 99
- Difficulty: Average
- Prep time: 20 min
- Cook time: 35 min
- Serving: 8
- Cost: Average
- Note plus the resting time for the shortcrust pastry
PRESENTATION
So, here's the deal: this flan ai frutti di bosco is a really fun twist on the classic French pastry. Perfect for when you want a touch of elegance—pretty much every time, right? The flan’s known for being both delicate and rich, and this version takes it up a notch with vanilla-flavored condensed milk cream. It sets into something wonderfully moist and rich. Really, really good. Plus, it's topped with juicy wild berries like raspberries, blackberries, and blueberries. And the flavors? Sweet and tangy—can't go wrong with that.
And look, the base is super simple. Just a dough that holds the creamy filling perfectly. It’s such a satisfying mix of textures: a bit of chew from the pastry, creamy custard in the middle, and those soft berries on top. To be honest, while flan might seem straightforward, this flan ai frutti di bosco really elevates things with both flavor and presentation.
When you’re in the mood to indulge—because who isn’t?—a flan con salsa al cioccolato with a silky white chocolate sauce is the way to go. Seriously fancy stuff. The sauce just adds this touch of sophistication, and you know what? It makes the dessert feel extra special.
And here's the thing: the creamy and rich sauce seeps into the layers of berries and custard, turning it into something so, so decadent. French desserts are all about smooth textures and layered flavors, and this recipe captures that perfectly. It's the dish you'd want at a friends' dinner or a holiday meal. For sure, it’s gonna impress.
Those who love dessert ai frutti di bosco or even something close to a budino ai frutti di bosco will totally get why this is such a standout treat. Thing is, despite its polished look, it's actually a flan facile—easy enough for any occasion. And you bet it disappears fast, especially with that extra white chocolate drizzle. Whether you're into dolce con salsa al cioccolato or just love a good French dessert, this flan will definitely satisfy and delight.
INGREDIENTS
- Ingredients for the shortcrust pastry
- Butter 3.5 oz (100 g) - (cold from the fridge)
- Type 00 flour 1.6 cups (200 g)
- Water 2.4 oz (70 ml) - (cold)
- for the filling
- Sugar 0.4 cup (75 g)
- Type 00 flour 1.4 cups (65 g)
- Eggs 2
- Whole milk 1.1 cups (250 g)
- Condensed milk ¾ cup (175 g)
- Vanilla bean 1
- Raspberries 1 cup (125 g)
- Blackberries 1 cup (125 g)
- Blueberries ¾ cup (125 g)
- for the chocolate sauce
- White chocolate 3.5 oz (100 g)
- Condensed milk 3.5 oz (100 g)
- Fresh liquid cream ½ cup (100 g)
How to prepare Berry flan with chocolate sauce
To make the berry flan with chocolate sauce, start by preparing the shortcrust pastry: put the flour, cold butter pieces from the fridge 1, a pinch of salt in the blender and blend everything until you get a sandy and flour-like consistency. At this point, place the mixture on a surface in the classic fountain shape, gradually add cold water 2 and knead quickly 3 until you obtain a compact, firm, and fairly elastic dough.
Once ready, wrap your shortcrust pastry in a sheet of plastic wrap 4 and let it rest in the fridge for at least 40 minutes. In a saucepan pour the fresh milk, the condensed milk 5, the sugar 6
and the vanilla pod 7, heat over low flame for 5 minutes to dissolve the sugar, then in a separate bowl place the sifted flour, add the eggs 8
beat the mixture with the whisks, then add the seeds of the vanilla pod 9 and gradually pour in the two previously heated milks 10, always stirring until you get a fairly liquid, smooth, and lump-free mixture 11. Take the shortcrust pastry, roll it out into a round sheet about 1/16 inch thick on a lightly floured surface 12,
wrap the pastry around the rolling pin and then unroll it onto a baking pan with fluted edges and a diameter of 11 inches, previously buttered and floured 13. Trim the excess edge with a serrated pastry cutter 14 and pour the condensed milk cream into the cake 15,
distribute the berries all over the surface 16 and bake in a static oven at 392°F for 35 minutes (or in a fan oven at 356°F for 25 minutes). In the meantime, prepare the accompanying sauce: chop the white chocolate, then pour the fresh cream and condensed milk into a saucepan 17, heat the mixture and then incorporate the chopped chocolate 18
and stir with the whisk to melt it 19, you will obtain a smooth and thick sauce that you will transfer into a small bowl 20. Meanwhile, the flan will have finished cooking, take it out of the oven 21 and let it cool, then serve it accompanied with the chocolate sauce