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My love for light treats inspired this heavenly dessert. This skyr custard is my favorite little creation for days when I want something nice without feeling guilty afterwards. It's got an amazingly silky feel with lemony hints that play across your taste buds. The honey brings a natural sweetness that reminds me of the desserts my grandma used to make in her kitchen in Provence.
Why You'll Fall For This
I often whip up this custard in my Paris kitchen when friends drop by unexpectedly. It's my little trick for an impressive dessert that doesn't take much work. Everyone's always wowed by how light it feels after dinner, and my guests can't help coming back for seconds.
Fresh Market Ingredients
- Ingredient: 2 eggs - medium sized, room temperature, fresh
- Ingredient: 250 gr of Skyr - thick and creamy consistency
- Ingredient: 1/2 lemon - freshly squeezed juice and finely grated zest
- Ingredient: 30 gr of cornstarch - sifted to avoid lumps
- Ingredient: 50 gr of honey - preferably smooth, runny honey
- Ingredient: Sauce: 100 gr of mixed berries - blended and strained for smoothness
Simple Step-by-Step Approach
- Mix Ingredients
- Break eggs into a bowl. Add skyr, lemon juice, zest, cornstarch and honey. Beat everything with a whisk until you get a smooth mixture.
- Pour and Bake
- Transfer the mix into a greased mold. Cook in a preheated oven at 180°C (356°F) for 30 to 40 minutes, until the top turns slightly golden.
- Cool and Serve
- Let it chill in the fridge overnight. Serve with berry sauce and add mint leaves for a fresh touch.
Swapping Skyr Easily
I can't always find skyr in my little Provence village. So I use Greek yogurt or farm-fresh quark instead. The result is just as yummy with a rustic touch that takes me back to my childhood in the South.
Cornstarch Magic
Cornstarch is my wonder ingredient for getting that melt-in-your-mouth feeling that my guests go crazy for. It turns this basic custard into something worthy of a Paris bakery while keeping its down-to-earth charm.
Sweet Twists
I love trying 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 adds really tasty caramel-like notes.
My Special Touches
Depending on my mood, I'll flavor my custard with real Madagascar vanilla or orange zest from the garden. On top, I love adding fresh raspberries from the market or a drizzle of homemade caramel when I'm feeling extra indulgent.
Kitchen Planning
I usually make this custard the day before having friends over for dinner. A night in the fridge lets the flavors develop and gives me more time to enjoy my company. That's my little trick for stress-free successful evenings.
Serving Ideas
My favorite Paris bistro serves a similar custard 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 works wonders on summer nights.
Freezer Tips
I regularly freeze single portions for my solo evenings. Just thirty minutes in the fridge before eating and it tastes freshly made. It's perfect when I suddenly crave something sweet and satisfying.
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Frequently Asked Questions
- → Can I swap Skyr for another dairy product?
- Yes, you can use plain yogurt or cottage cheese instead of Skyr. The protein levels might vary a bit, but they'll work nicely.
- → What’s the purpose of cornstarch here?
- Cornstarch helps make the texture smooth and creamy, and it prevents the flan from becoming too firm. It also binds everything together.
- → Can I prepare this flan ahead of time?
- Absolutely, you can make it the day before. Cool it completely, then keep it in the fridge until you're ready to serve.
- → What pairs well with this Skyr flan?
- It's lovely on its own or with a berry sauce. You could add fresh fruit or drizzle melted chocolate for variety, too.
- → Is it possible to freeze this flan?
- Yes, it freezes well. Thaw it in the fridge before eating for the best taste and texture.