Preheat the oven to 350°F (175°C). Grease a 9-inch flan pan with butter or spray, then dust with flour.

In a bowl, lightly beat the eggs with 1/2 cup sugar until frothy (about 2 minutes). Be careful not to overbeat.

Gently fold in the all-purpose flour, cornstarch, and baking powder until just blended. Pour the batter into the prepared pan.

Bake for 12-15 minutes or until the top is golden brown and a toothpick comes out clean. Let it cool.

Heat 2 cups of milk in a saucepan over medium heat until warm, but do not boil.

In another bowl, whisk together the egg yolks, 1/3 cup sugar, and cornstarch until smooth.

Gradually stir in the warm milk. Return this mixture to the saucepan and cook over low heat until thick, stirring constantly, about 5 minutes.

Remove from heat and stir in the vanilla extract.

Pour the cream evenly over the cooled sponge. Arrange sliced strawberries, blueberries, and raspberries on top.

In a small saucepan, dissolve the sugar and cornstarch in 1/2 cup water. Simmer until thickened, about 3-5 minutes.

Brush the glaze over the fruit to add shine. Chill for 1 hour before serving.