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Raspberry Flan recipe

This is not your average ‘flan’…thissmooth custard has a shortbread crust with a fresh raspberryglaze.

Recipe: Raspberry Flan

Shortbread Base:
3/4 cup butter
1/3 cup powdered sugar
1 1/2 cups all-purpose flour

  • Combine ingredients to make a soft dough.
  • Pat into a 10-inch quiche, fluted or springformpan. Prick well.
  • Bake in a 350°F (175°C) oven for15 to 20 minutes. Cool.Custard Layer:4 large egg yolks
    1/2 cup granulated sugar
    1/4 cup all-purpose flour
    1 1/2 cups milk
    1 teaspoon grated lemon rind
    1 teaspon vanilla extract
  • Combine egg yolks, sugar and flour ina heavy saucepan, stir in milk.
  • Cook over medium-low heat, stirring constantlyuntil mixture thickens and boils.
  • Remove from heat; add lemon rind and vanilla.Cool slightly and spread filling in flan shell.Raspberries and Glaze:
    2 cups fresh raspberries
    1 tablespoon cornstarch
    1/3 cup orange juice
    1/2 cup red currant jelly
  • Spread raspberries evenly over custard.
  • Combine and cook glaze ingredients overmedium heat until thick and clear. Spoon over raspberries. Chilland serve.

    Makes 8 to 10 servings.

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  • Comments

    1 Comment


    Hahaha, I love that we both have raspberry and coconut in two different types of desserts today!! Yours looks stunning and a great twist on the classic flan!

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