Description
This sponge flan is one of those recipes that looks fancier than it really is. It’s light, a little old-school, and perfect for showing off juicy fruit when you don’t feel like fussing with a full cake. The sponge base is quick to whip up, the custard is creamy but not too sweet, and the peaches and strawberries on top make it feel like sunshine on a plate.
Ingredients
Units
Scale
Sponge Base
- 3 extra-large eggs
- 250 ml caster sugar
- 300 ml self-raising flour
- 45 ml water
- Butter + flour (for greasing the tin)
Custard
- 3 tbsp custard powder
- 50 ml milk (for slurry)
- 450 ml milk (for heating)
- 3 tbsp sugar
- 1 tsp vanilla essence
Topping
- Fresh peaches (sliced)
- Fresh strawberries (halved)
Optional Glaze
- 1/2 cup peach syrup
- 1/2 cup orange juice
- 2 tbsp lemon juice
- 2 tsp sugar
- 1 tbsp Cornflour (Maiziena)
Instructions
Sponge Base
- Preheat oven to 180°C. Grease a flan tin with butter and lightly dust with flour.
- Beat eggs and caster sugar until pale and fluffy (it should look creamy and thick).
- Sift in self-raising flour, add water, and gently fold until smooth. Don’t overmix—just until combined.
- Pour into your prepared flan tin and bake for about 15 minutes, or until golden and springy to the touch.
- Cool completely before adding custard.
Custard
- Mix custard powder with 50 ml milk to make a smooth slurry.
- Heat the remaining 450 ml of milk with sugar in a saucepan until just below boiling.
- Whisk in the custard slurry and stir until it thickens.
- Remove from heat, stir in vanilla, then cover with cling wrap (press directly on the surface to stop a skin forming).
- Let cool completely.
Assembly
- Spread custard evenly over the cooled sponge base.
- Arrange peaches and strawberries on top.
- If you want extra shine, brush fruit with glaze: heat syrup, juices, and sugar, whisk in cornflour until thickened, then brush over fruit.
- Chill in the fridge until ready to serve. Slice and enjoy!
Notes
Prepared, tried, and tested by Gail
