Vanilla Flan with Raspberries
From the 2003 KLO dinner — Spanish Tapas
Vanilla Flan with Raspberries
- Caramel:
- 2 cups sugar
- 1/2 cup water
- Flan:
- 6 large eggs
- 6 large egg yolks
- 2 Tbsp vanilla extract
- 2 cups whipping cream
- 2-1/2 cups whole milk
- 1-1/2 cups sugar
- garnish: 2 cups fresh raspberries
Preheat oven to 325 F.
Caramel: Combine sugar and water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until sugar caramelizes, occasionally swirling pan and brushing sides with wet pastry brush. Immediately pour caramel into two 9″ glass pie dishes (4-cup capacity each), dividing as evenly as possible. Carefully turn dishes to coat bottoms and sides.
Flan: Whisk eggs, egg yolks and vanilla extract in large bowl to blend. Add whipping cream, milk, and sugar; stir gently until sugar dissolves. Divide custard between caramel-lined dishes. Place in heavy large baking pan. Add enough hot water to pan to come halfway up sides of dishes. Bake until knife inserted into center of custards comes out clean, about 55 minutes. Remove custards from water and cool. Cover and refrigerate overnight. (Can be prepared 2 days ahead).
To serve: Turn casserole out onto platter. Sprinkle with raspberries and serve.