Best Raspberry Flan With White Chocolate Cream Recipes

RASPBERRY AND WHITE CHOCOLATE GANACHE TART

Steps:

• CRUST: Combine flour, cocoa and icing sugar in a medium sized bowl unitl pea sized lumps appear. Mix in egg yolk and heavy cream. Knead gently on floured board until a soft dough forms. Cover with plastic wrap and chill for 30 minutes.
• Preheat oven to 375°F Press dough into bottom and up sides of 10-inch flan pan or springform pan with removeable sides. Prick with fork and line with parchment paper. Fill with pie weights. Bake 30 minutes.
• Carefully remove parchment paper and pie weights and continue, baking 5 minutes linger. Remove to wire rack.
• FILLING: Combine vanilla and cream and heat cream until boiling on top of double boiler. Add white chocolate and stir until melted. Remove from heat.
• ASSEMBLY: Place frozen raspberries in a single layer on bottom of baked tart shell. Cover with chocolate filling. Chill at least 1 hour.

EASY RASPBERRY FLAN

Steps:

• 1. Lightly grease an 8 inch flan dish.
• 2. Beat cake mix, sour cream & eggs together till thick & creamy. Mixture will be quite thick.
• 3. Fold in frozen raspberries. Do NOT defrost before adding.
• 4. Spoon into flan dish & bake @ 350 degrees for 30-40 minutes, until set & golden on top.
• 5. Dust with icing sugar before serving. Great served warm or cold, with cream or ice cream.

WHITE CHOCOLATE FLAN

Steps:

• Combine white and brown sugar and water in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil to prevent the sugar from crystallizing.
• Swirl the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown. Remove from heat immediately, as sugar will continue to darken.
• Pour the caramel in an 8-inch baking dish, coating the bottom and sides of the dish. Let caramel harden, about 5 minutes.
• Preheat an oven to 325 degrees F (165 degrees C).
• Melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch.
• Cream together the cream cheese, mascarpone cheese, evaporated milk, sweetened condensed milk, eggs, and melted white chocolate in a bowl until smooth.
• Pour the cream cheese mixture over the hardened caramel.
• Place baking dish in a large roasting pan. Fill the roasting pan with about 1-inch water.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.
• Refrigerate until completely chilled, 5 to 6 hours. To serve, run a paring knife along the edges of the baking dish to loosen the flan. Cover the baking dish with a plate, and invert it to tip the flan out of the pan and onto the plate.