Flans are among my favorite desserts because they are delicious and so easy to make. They are also versatile because you can incorporate almost any flavor you want. In the two years that I’ve been writing my kitchen adventures in this blog I have made several different kinds, from the plain flan to strawberry and mango and from the very popular among my friends Pastel imposible (impossible cake) to ice cream flan.
However, not all my attempts have been successful. I tried to make a cantaloupe flan that turned out horrible and bitter. At least now I know I can’t use cantaloupe as a flan flavor. But other attempts have been a great success, like the mango, pumpkin and this blueberry flans.
I followed the same recipe I used for the mango and honey flan. But instead of mango I used 2 cups of blueberries, and instead of honey I used the original burnt sugar for coating. All you have to do is put 1 cup of sugar in a non-stick pan over medium heat and stir constantly until it turns into caramel. Quickly pour the caramel into your baking pan tilting it to swirl the caramel around the sides. Be very careful because the caramel gets extremely hot.
I took this flan to a party on Saturday and my friends loved it. I am sure that I will be making it again for them soon. Blueberries are plentiful and inexpensive right now, so I got a lot of them in my fridge waiting to be eaten or used in another delicious dessert. What do you guys recommend I do with them?