Bumblebee Bakery Flan

Bumblebee Bakery Flan
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 277.4
  • Total Fat: 8.0 g
  • Cholesterol: 41.8 mg
  • Sodium: 132.1 mg
  • Total Carbs: 47.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 4.5 g

View full nutritional breakdown of Bumblebee Bakery Flan calories by ingredient
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Makes 1 9" flan, cost to prepare $9.19. Retail $23. Makes 1 9" flan, cost to prepare $9.19. Retail $23.
Number of Servings: 12


    Tart Base
    5 tbsp sugar
    pinch salt
    1/3 cup shortening
    1/2 tsp vanilla
    1 cup + 7 tbsp pastry flour
    1 1/4 tbsp milk
    Custard Filling
    1 package instant vanilla pudding
    1 1/2 cups whole milk
    Sponge Layer
    2 eggs
    1/3 cup sugar
    1 tsp lemon extract
    2 tbsp cornstarch
    4 tbsp flour
    2 tsp baking powder
    1 pint strawberries, sliced
    1 kiwi, sliced
    1/2 cup peach jam, melted


Tart Base:
Cream together sugar, salt and shortening until fluffy.
Add vanilla and egg, beat well.
Combine flour and baking powder, gently mix in alternately with the milk to form a smooth mixture.
Work dough into a disc on a lightly floured surface.
Wrap in plastic and chill at least 24 hours. Alternately freeze up to 6 months.
Preheat oven to 400F, roll out dough and line a 9" flan tin.
Dock with fork and bake 10 minutes. Cool completely.
Whip together mix and milk for 5 minutes with electric beaters.
Cover on surface with plastic wrap and chill.
Line 2 8" pans with parchment, and preheat oven to 375F.
Beat eggs and sugar 7 mins on HI. Beat in lemon extract.
Sift dry ingredients and fold in gently by hand
Divide between pans and bake 8 minutes.
Turn out immediately onto tea towels and cool completely.
Pipe or spread vanilla pudding into the baked tart shell.
Top with a single sponge cake round, pressing into place gently (freeze extra cake for later petit fours if desired).
Arrange fruit decoratively on top of cake layer.
Heavily brush melted jam on top of fruit and over flan base, sealing everything together.
Set in fridge to chill completely before cutting and serving.

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.

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