Boreal flan with haskap coulis

Recipe and photos by Christelle Tanielian from the blog Christelle is Flabbergasting

"I had the idea of preparing a flan inspired by the Lebanese mouhalabieh of my origins, boreal-style. It is subtly flavored with sweetfern catkins, a spice with complex aromas of cinnamon and nutmeg, resinous perfume and leaf of laurel (my kind, really!).

I accompany everything with an organic haskap coulis flavored with summer honey and nard , all available on the Racines boréales online store!

It’s great as a refreshing summer dessert!”

- Christelle Tanielian

Preparation time: 20 minutes

Rest time: 4 hours

Cooking time: 20 minutes

For 4 to 6 people (depending on the size of the glasses)

Organic haskaps Organic roots arranged on a counter. haskap fruit recipe haskap fruit recipe

For the flans

30 g (¼ cup) cornstarch
500 ml (2 cups) 3.25% milk
30 g (2 ½ tbsp.) sugar - ¼ tbsp. 1/2 tsp freshly ground sweetfern catkins

For the haskap coulis

140 g (1 cup) organic haskap berries , fresh or frozen
45 ml (3 tbsp.) classic summer honey or raw summer honey from Miels d’Anicet
¼ tsp. 1/2 tsp freshly ground sweetfern catkins

Preparation

Prepare the flans: in a small bowl, mix the cornstarch in 60 ml (¼ cup) of cold milk, until it is well dissolved.
In a saucepan, pour the mixture with the rest of the milk, the sugar and the ground pineapple. Heat, over medium heat, stirring regularly with a whisk to avoid lumps forming, for about 10 minutes, or until the mixture is thick and coats the edges of the pan.
Pour the preparation into glasses. Refrigerate for at least 4 hours (or overnight).
Prepare the haskap coulis : in a small saucepan, place all the ingredients. Bring to a boil. Reduce heat to medium-low and cook for 10 minutes, stirring occasionally. Leave to cool and store in the refrigerator.
When ready to serve, cover the flans with syrup and enjoy immediately.