VANILLA FLAN WITH RASPBERRIES
I thought this sounded like a great dessert/fruit can easily to switched to different berries or even frozen berries. Prep time does not include overnight refrigeration. Recipe source: Bon Appetit (July 1991)
Provided by ellie_
Categories Dessert
Time 2h
Yield 2 9-inch flans, 18-20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- In a saucepan over low heat combine 2 cups sugar and 1/2 cup water, stirring until sugar dissolves. Increase heat to high and boil without stirring until sugar caramelizes, swirling pan occasionally. Immediately pour into 2 (9-inch) pie dishes. Turn dishes, so bottom and sides are coated. Set aside.
- In a large bowl whisk together eggs, egg yolks and vanilla.
- Stir in whipping cream, milk and 1 1/2 cups sugar.
- Divide mixture among pie dishes.
- Place pie pans in a heavy baking pan, adding enough hot water to come up halfway up sides of pie dishes.
- Bake for 50-60 minutes or until knife inserted in center comes clean. Remove custards from water and cool. Refrigerate overnight (*can be prepared up to 2 days ahead.).
- Invert custards on platters; sprinkle with raspberries to serve.
Nutrition Facts : Calories 315.6, Fat 14.1, SaturatedFat 7.9, Cholesterol 174.4, Sodium 52.8, Carbohydrate 43.3, Fiber 0.9, Sugar 39.8, Protein 4.7
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