RASPBERRY FLAN RECIPE - (4/5)

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Raspberry Flan Recipe - (4/5) image

Provided by HeatherS

Number Of Ingredients 16

Shortbread base:
3/4 cup (180 mL) butter
1/3 cup (80 mL) icing sugar
1-1/2 cups (375 mL) all-purpose flour
Custard Layer:
4 egg yolks
1/2 cup (125 mL) sugar
1/4 cup (60 mL) all-purpose flour
1-1/2 cups (375 mL) milk
1 tsp (5 mL) lemon rind, grated
1 tsp (5 mL) vanilla
Raspberries and Glaze:
2 cups (500 mL) raspberries
1 tbsp (15 mL) cornstarch
1/3 cup (80 mL) orange juice
1/2 cup (125 mL) red currant jelly

Steps:

  • Shortbread base: Blend ingredients to make a soft dough. Pat into a 10-inch(25 cm) quiche or fluted flan pan. Prick well. Bake in a 350 °F (180 °C) oven for 15 to 20 min. Cool. Custard Layer: Mix egg yolks, sugar and flour in a heavy saucepan. Blend in milk. Cook over medium-low heat stirring constantly until mixture thickens and boils, 5 to 10 minutes,. Remove from heat; add lemon rind and vanilla. Cool slightly and spread filling in flan shell. Raspberries and Glaze: Spread raspberries evenly over custard. Cook glaze ingredients 5 to 10 minutes over medium heat until thick and clear. Spoon over raspberries. Chill and serve.

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