This rich French custard base cake topped with chocolate-dipped raspberries,

is best eaten cold so refrigerate it overnight and decorate with the fruits the following day.
Method:

• Line a 20cm diameter circular baking tin with puff pastry cutting off the excess pastry. Prick the bottom with a fork.
• Place the milk, cream and butter and vanilla pod (split lengthwise) in a pan. Bring to a boil.
• Meanwhile, mix the cornflour with the sugar.
• Add the well-beaten eggs and mix everything
• Add the boiling milk, cream, butter mix (without the pod).
• Remove the pod and let it cool down; scrape the grains of the vanilla and put them back with the cream.
• Cook the mixture over medium heat, stirring constantly, for approximately 5 minutes until it thickens.
• Preheat the oven to 180°C fan. Bake the pastry case for 15 minutes.
• Pour the custard mixture into the blind baked puff pastry and smooth the surface then bake for approximately 35 - 40 minutes until the custard is set.
• Leave to cool on a wire rack.
• Melt each chocolate separately either in a bain-marie (by placing in a heatproof bowl and resting over a pan of simmering water, being careful not to get any water in the chocolate or it may seize); or in a microwave. If you melt them in a microwave do it in 30 second bursts, stirring gently with a spatula in between bursts to ensure there are no hot spots.
• Divide the raspberries into four. Leave one quarter without chocolate and dip the remaining three quarters in one of the types of chocolate.
• Decorate the flan with the raspberries.

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