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My passion for light sweets sparked this heavenly treat. This skyr flan is my favorite little creation for days when I want something tasty without feeling guilty afterward. It's got an amazingly smooth feel with lemony hints that really pop in your mouth. The honey adds that natural sweetness that takes me back to the desserts my grandma used to whip up in her kitchen down in Provence.
Why You'll Fall In Love With It
I often throw this flan together in my Paris kitchen when friends drop by unexpectedly. It's my go-to trick for a no-fuss dessert that still wows everyone. People always rave about how light it feels at the end of a meal, and my guests can't help coming back for seconds.
Market Shopping List
- Ingredient: 2 eggs - room temperature, medium sized, farm-fresh
- Ingredient: 250 gr of Skyr - thick and creamy consistency
- Ingredient: 1/2 lemon - freshly squeezed juice with finely grated peel
- Ingredient: 30 gr of cornstarch - sifted to break up any lumps
- Ingredient: 50 gr of honey - preferably smooth, runny variety
- Ingredient: Sauce: 100 gr of mixed berries - blended and strained for smoothness
Easy Step-by-Step Guide
- Mix Ingredients
- Break eggs into a bowl. Throw in the skyr, lemon juice, zest, cornstarch and honey. Whisk everything until you get a smooth, even mixture.
- Pour and Bake
- Transfer the mix into a greased pan. Bake in a preheated oven at 180°C (356°F) for about 30 to 40 minutes, until the top turns slightly golden.
- Cool and Serve
- Let it chill in the fridge overnight. Top with berry sauce and add some mint leaves for a fresh twist when serving.
Handy Skyr Substitutes
When I can't find skyr in my small Provence village, I just grab Greek yogurt or farmer's cheese instead. The dessert turns out just as yummy with a rustic touch that brings me back to my childhood days in the South.
The Cornstarch Magic
Cornstarch is my special trick for getting that melt-in-your-mouth feel that my guests go crazy for. It turns this simple flan into something worthy of a fancy Paris bakery while keeping its down-to-earth charm.
Sweet Variations
I love playing around with different local honeys in my kitchen. Lavender honey from the Provence market is my top pick, but maple syrup works amazingly too. Sometimes I use coconut sugar which gives it really tasty caramel-like notes.
My Personal Touches
Depending on my mood, I might add real Madagascar vanilla or orange peel from garden-fresh oranges. For topping, I love adding fresh raspberries from the market or a drizzle of homemade caramel on days when I'm feeling extra indulgent.
Kitchen Planning
I usually make this flan the day before having friends over for dinner. Letting it sit in the cool fridge overnight brings out all the flavors and gives me more time to hang out with my guests. That's my little trick for stress-free successful dinner parties.
Serving Ideas
My favorite Paris bistro serves something like this with whatever fruits are in season. I often copy them by adding garden strawberries in summer or poached pears in winter. A scoop of vanilla ice cream also does wonders on warm summer evenings.
Freezer Tips
I frequently freeze single servings for my solo nights. Just thirty minutes to thaw before eating and it tastes nearly freshly made. It's perfect when I suddenly crave something sweet and satisfying.
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Frequently Asked Questions
- → Can Skyr be swapped for another dairy option?
- Absolutely, plain yogurt or fromage blanc works fine instead of Skyr. Just note the protein content might differ slightly.
- → What’s the role of cornstarch in this?
- Cornstarch ensures a smooth, creamy texture and keeps the flan from being too dense. It also binds the ingredients together.
- → Can this flan be prepped ahead of time?
- Sure, you can make it the day before. Let it cool fully and store it in the fridge until serving.
- → What pairs well with Skyr flan?
- This flan tastes great on its own or with berry sauce. You could also add fresh fruit or melted chocolate for variety.
- → Is it OK to freeze this flan?
- Yes, it freezes well. Just thaw it in the fridge before eating for the best texture and flavor.