Raspberry Flan

This recipe is taken from the 1981 Milk Calendar. This flan uses custard and a glaze to set off the delicious flavour of fresh raspberries, which are plentiful in July. The recipe works equally well with strawberries, blackberries or sliced fresh peaches.

  • Prep: 15 min
  • Cooking: 35 min - 50 min
Yields 10 servings
raspberry flan

Ingredients

  • 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 extract
  • 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

Preparation

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.

Tips

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 357 Calories
Protein: 5 g
Carbohydrate: 48 g
Fat: 16 g
Fibre: 2.4 g
Sodium: 28 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 7 % / 73 mg
Folate: 28 %
Selenium: 26 %
Vitamin C: 20 %
Vitamin D: 18 %