Raspberry Flan

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Crust:

cup butter

1/3 cup icing sugar

1 cups flour.

Custard Layer

4 egg yolks

cup sugar

cup flour

1 cups milk

1 tsp. lemon rind, grated

1 tsp. vanilla

Raspberries and Glaze

2 cups raspberries

1 tbsp. cornstarch

1/3 cup orange juice

cup red currant jelly

Preheat Oven To: 350

Serves:  8

Crust:
Blend ingredients to make a soft dough. Pat into a 10" quiche or fluted flan pan.  Prick well with a fork.  Bake in 350 degree oven for 15 – 20 minutes.  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.  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 over medium heat until thick and clear.  Spoon over raspberries.  Chill and serve.