Preheat your oven to 350°F (175°C) and grease a 9-inch flan pan lightly. Dust it with flour to ensure easy removal later.

In a large mixing bowl, crack the eggs and add 1/2 cup of sugar. Beat them lightly until combined and slightly frothy, about 2 minutes.

Gently fold in the flour, cornstarch, and baking powder. Be careful not to overmix.

Pour the batter into the prepared pan and bake for 12-15 minutes, or until the top is lightly golden and a toothpick comes out clean. Allow cooling on a wire rack.

While the cake cools, heat the milk in a saucepan over medium heat until warm (do not boil).

In a separate bowl, whisk together the egg yolks, 1/3 cup sugar, and 1 tbsp cornstarch until smooth. Gradually stir in the warm milk.

Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens, about 5-7 minutes. Do not let it boil.

Once thickened, remove from heat and stir in the vanilla extract.

Pour the cream evenly over the cooled sponge base.

Arrange the strawberries, blueberries, and raspberries artistically on top of the cream.

In a small saucepan, combine 1 tbsp sugar, 1 tsp cornstarch, and 1/2 cup of water. Let it simmer until thickened into a glossy syrup.

Brush the syrup over the fruit for a shiny finish and chill the flan in the refrigerator for at least 1 hour before serving.