Raspberry Flan

Name: Raspberry Flan
Yield: 10 servings
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

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

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

READY FOR REWARDS?

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.