Flan! The classic silky smooth custard dessert with a caramel custard is found on the menu in a multiple of versions world wide.

On my recent visit to Thames Farm, to film cooking segments for the The CN2 News Today Show I was inspired to create a version complimented with a blueberry balsamic caramel. The balsamic vinegar cooks away, and imparts just the right amount of balance to the sweetness.

For a stove top preparation, I steamed the dessert in a double boiler, however this could also be baked in the oven in a ‘bain marie’ (waterbath).


Chef Carol


Lemon Flan with Blueberry Balsamic Sauce

A classic flan dessert gets an update infused with lemon and paired with a blueberry balsamic caramel sauce. 

  • Author: Carol Green
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Dessert


For the sauce:

1/2       cup sugar

1 ¼       cup blueberries

¼         cup water

1          Tbsp balsamic vinegar

For the Flan:

1 ½       cups whole milk

½         cup heavy cream

4          large eggs

¼         cup sugar

½         tsp, Stevia

1          tsp lemon zest

Pinch of salt


Prepare the Sauce:

  • Place the sugar in a medium sized, heavy bottom saucepan over medium heat.
  • Do not stir, but watch carefully, as soon as the sugar has melted, add the water, balsamic and 1 cup of the blueberries. (set aside ¼ cup to use for garnish)
  • Stir until all well incorporated and a thick syrup has formed, set aside.

Prepare the Flan:

  • In a large bowl, whisk together the sugar and eggs until well incorporated.
  • Add the rest of the ingredients, stir well.
  • Add water to the steamer basket set up, and place over high heat.
  • Place one to two tablespoons of the sauce in each ramekin, and swirl to coat all sides.
  • Fill each ramekin with the egg custard, place in the steamer basket, cover, lower the heat and allow to steam gently for 20 to 25 minutes.
  • Remove from the basket and allow to cool. The flan can be enjoyed warm, or cold.
  • Add the reserved blueberries to the rest of the sauce.
  • Run a small knife around the inside edge of the ramekin to release it.
  • Invert onto a plate, garnish with a little more sauce, and serve.


Special equipment needed:

6          ramekin dishes

Pot with steamer basket, or ‘Bain Marie’ (waterbath) for oven baked version.

Keywords: flan, dessert, egg custard, thames farm, blueberry balsamic sauce

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