Lime Flan Parfait with Blueberries and Watermelon Granita

Heather Carlucci


Heather Carlucci-Rodriguez served this unique flan parfait at Chefs & Champagne. The blueberries and watermelon granita are perfect summery touches.


  • Watermelon Granita:
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 cups watermelon juice
  • Flan:
  • One 14-ounce can sweetened condensed milk
  • 1 cup milk
  • 4 ounces cream cheese
  • 3 eggs
  • Lime Curd:
  • 1/4 cup lime juice
  • 1/4 cup sugar
  • 2 eggs
  • 2 egg yolks
  • Blueberries:
  • 1 cup blueberries
  • 2 tablespoons sugar
  • 1 tablespoon water


To make the watermelon granita, combine the water and sugar in a small pot. Cook over medium heat, stirring constantly to dissolve sugar. When the syrup begins to boil, remove the pot from the heat. Combine 1/4 cup of the syrup with the watermelon juice in a shallow container, mix well, and place in the freezer. As the mixture freezes, use a fork to break up the ice Continue to scrape up ice every 45 minutes until the mixture is completely frozen, about 5 hours.

To make the flan, preheat the oven to 350ºF. Combine the sweetened condensed milk, milk, cream cheese, and eggs in a blender and purée until smooth. Pour into a 9-inch round cake pan. Set a large roasting pan or sheet pan with high sides in the oven and place the cake pan inside it. Fill the larger pan with water until it comes about halfway up the sides of the smaller pan. Bake for 45 minutes to an hour, until just set. (The flan should wiggle when gently shaken.) Remove from oven and set aside to cool.

To make the lime curd, combine the lime juice, sugar, eggs, and egg yolks in a double boiler. (You can create a makeshift double boiler by placing a small heatproof bowl in a wide saucepan filled with water.) Heat over medium heat, whisking the curd constantly until the curd is smooth and thick, about 10 minutes. Strain through a fine-mesh sieve and set aside to cool.

To make the blueberries, combine the blueberries, sugar, and water in a heavy-bottomed saucepan over medium-low heat. Cook until the berries begin to release liquid but are still whole, about 5 minutes. Set aside to cool.

Combine 2 cups of flan with 1 cup of lime curd and whisk well. Divide among 6 small glasses or serving bowls and cover with a layer of blueberries. Top with watermelon granita.


6 servings