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Title: Raspberry Oreo Flan
Categories: Dessert Raspberry
Yield: 1 Servings
| CRUST | ||
| 1 1/3 | c | Oreo baking crumbs |
| 1/4 | c | Granulated sugar |
| 1/3 | c | Butter, melted |
| FILLING | ||
| 1 | (425 g) pkg frozen raspberries in syrup, thawed | |
| 1 | (7 g) envelope unflavored gelatin | |
| 1/2 | c | Granulated sugar |
| 2 | tb | Lemon juice |
| 1 | c | Whipping cream Garnish: (Optional) Whipped cream Mini Oreo C |
From: KAITLIN YOUNG
Refreshingly light and creamy. The perfect finale to any meal.
Preparation time: 45 minutes Baking time: 8 minutes Chilling time: 2-24 hours Makes: about 8 servings Freezing: not recommended
Crust: Combine baking crumbs, sugar and melted butter. Press evenly over bottom and sides of deep 9" or 9 1/2" (23-24 cm) flan or springform pan. Bake at 375 degrees F for 8 minutes. Cool.
Filling: Drain raspberries thoroughly, reserving liquid. Combine gelatin and sugar in saucepan. Stir in raspberry liquid and lemon juice. Bring mixture just to a boil, stirring constantly to dissolve sugar and gelatin. Remove from heat. Chill until the consistency of unbeaten egg whites. Beat in a small bowl with electric mixer on high speed until light and fluffy. Beat cream to stiff peaks. Fold cream into raspberry mixture, then fold in raspberries. Spread in prepared crust. Chill 1 hour to set. Decorate attractively. Chill 1 hour or overnight.
Helpful Hint: Melt margarine or butter in flan or springform pan while preheating oven. Add crumbs and sugar, mix well and press over bottom and sides of pan. Add 1/4 cup finely chopped nuts or coconut for added crunch to crumb crust.
From: Robin Hood - Baker's 10th Anniversary Baking Festival Booklet From: Pat Stockett Date: 09-24-94
From: Gail Shipp Date: 07-20-98 (14:27) The Once And Future Legend (1) Cooking
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