This is not your average ‘flan’…thissmooth custard has a shortbread crust with a fresh raspberryglaze.
Recipe: Raspberry Flan
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
3/4 cup butter
1/3 cup powdered sugar
1 1/2 cups all-purpose flour
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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