Fruit Flan

1 x 8 inch sweet flan case, cooked (see sweet pastry case)
Fruits – strawberries, kiwi, peach, plum, berries, grapes, pineapple – anything you like
Apricot jam

for the Pastry cream
280ml barista dairy-free milk
50g caster sugar
2 eggs
30g gluten-free plain flour
10g gluten-free custard powder
A few drops of vanilla extract

For the pastry cream

Place the barista plant-based milk in a saucepan and place on the heat.

Beat the sugar and eggs together until white and creamy.

Stir in the gluten-free plain flour and custard powder.

When the plant-based milk has come to the boil whisk half into the egg mixture then whisk this back into the plant-based milk. Stir over a low heat until the mixture thickens then beat until smooth. Add a few drops of vanilla.

If the heat is too high the mixture will scramble.

for the Fruit Flan

Pour the custard into the cooked pastry case. Leave to cool then place the pastry case in the fridge until just before needed.

No more than a couple of hours before needed, chop the fruit that you are using on your flan and decorate the top making sure to completely cover the custard with the fruit.

Place 2 tbsp sieved apricot jam into a saucepan with 2 tbsp water. Bring to the boil and using a pastry brush, cover the fruit with jam.

Serve cold with dairy-free pouring cream.