Tlingit-inspired Wild Berry Flan

Ingredients

In this Tlingit-inspired adaptation, we incorporate the flavors of the Pacific Northwest by replacing the traditional caramel topping with a medley of wild berries. The use of wild berries not only adds a burst of fruity flavors but also pays homage to the rich culinary traditions of the Tlingit people. This adaptation transforms the classic French flan into a dessert that reflects the unique ingredients and flavors of Tlingit cuisine. We alse have the original recipe for Flan Pâtissier, so you can check it out.

• 1 cup (240ml) wild berry puree (a mix of huckleberries, salmonberries, and blueberries) 1 cup (240ml) wild berry puree (a mix of huckleberries, salmonberries, and blueberries)
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 4 large eggs 4 large eggs
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 teaspoon salt 1/4 teaspoon salt
• Fresh wild berries, for garnish Fresh wild berries, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 24g, 20g
• Protein: 6g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a saucepan, heat the wild berry puree over medium heat until warm. Remove from heat and set aside.
3. 3.
   In a separate saucepan, combine the heavy cream and milk. Heat over medium heat until it begins to simmer. Remove from heat and set aside.
4. 4.
   In a mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.
5. 5.
   Slowly pour the warm cream mixture into the egg mixture, whisking continuously.
6. 6.
   Gradually add the warm wild berry puree to the mixture, whisking until fully incorporated.
7. 7.
   Strain the mixture through a fine-mesh sieve to remove any lumps or seeds.
8. 8.
   Pour the strained mixture into individual ramekins or a baking dish.
9. 9.
   Place the ramekins or baking dish in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins or baking dish.
10. 10.
    Carefully transfer the pan to the preheated oven and bake for 40-45 minutes, or until the flan is set but still slightly jiggly in the center.
11. 11.
    Remove the pan from the oven and let the flan cool to room temperature.
12. 12.
    Once cooled, refrigerate the flan for at least 2 hours, or overnight, to allow it to fully set.
13. 13.
    Serve chilled, garnished with fresh wild berries.

Treat your ingredients with care...

• Wild berry puree — If fresh wild berries are not available, you can use frozen berries. Thaw them before pureeing and strain the puree to remove any seeds or pulp.

Tips & Tricks

• To enhance the flavor, you can add a splash of Tlingit honey to the wild berry puree.
• For a more intense berry flavor, you can fold in some fresh berries into the custard mixture before baking.
• Serve the flan with a dollop of whipped cream or a sprinkle of powdered sugar for added sweetness.
• Experiment with different combinations of wild berries to create your own unique flavor profile.
• If you prefer a smoother texture, strain the custard mixture again before pouring it into the ramekins or baking dish.

Serving advice

Serve the Tlingit-inspired Wild Berry Flan chilled for the best taste and texture. It can be enjoyed on its own or accompanied by a scoop of vanilla ice cream for a delightful contrast of flavors.

Presentation advice

To make the presentation more appealing, garnish each serving of the flan with a few fresh wild berries. The vibrant colors of the berries will add a pop of color to the creamy flan, making it visually enticing.