Title: Vanilla Flan with Raspberries
Categories: Dessert
Yield: 24 Servings

2	c	Sugar
1/2	c	Water
6	lg	Eggs
6	lg	Egg yolks
2	tb	Vanilla extract
2	c	Whipping cream
2 1/2	c	Milk - DO NOT USE LOWFAT OR NONFAT MILK
1 1/2	c	Sugar
2	c	Raspberries - fresh

Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

*DIRECTIONS*

Preheat oven to 325F. Combine 2 cups sugar and 1/2 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until sugar caramelizes, occasionally swirling pan and brushing sides with wet pastry brush. Immediately pour caramel into two 9-inch glass pie dishes (4-cup capacity each), dividing as evenly as possible. Carefully turn dishes to coat bottom and sides with caramel. Whisk eggs, egg yolks and vanilaa extract in large bowl to blend. Add whipping cream, milk and 1-1/2 cups sugar and stir gently until sugar dissolves. Divide custard between caramel-lined dishes. Place in heavy large baking pan. Add enough hot water to pan to come halfway up sides of dishes. Bake until knife inserted into center of custards comes out clean, about 55 minutes. Remove custards from water and cool. Cover and refrigerate overnight. (Can be prepared 2 days ahead.) Invert custards onto platters. Sprinkle with raspberries and serve.

Makes Two 9-inch Flans.

From "Fajita Party for 24".

Recipe from Bon Appetit, July, 1991.

From: Robert Miles Date: 07-23-98 (22:33) The Once And Future Legend (1) Cooking

previous

next