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
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
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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
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 % |
