Raspberry Flan Recipe 45 Recipes

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RASPBERRY FLAN RECIPE - (4/5)



Raspberry Flan Recipe - (4/5) image

Provided by HeatherS

Number Of Ingredients 16

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
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

Steps:

  • 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.

EASY RASPBERRY FLAN



Easy Raspberry Flan image

I have been making this recipe for years & it's quick & easy to prepare, but so delicious. This flan has a cake-like texture & can be eaten warm or cold & dressed up with cream, ice cream & additional fresh berries. Can use berries other than raspberries, or a combination of berries is also good. HAPPY BAKING & EATING!

Provided by LYNNE HOOK

Categories     Fruit Desserts

Time 45m

Number Of Ingredients 4

2 eggs
half c sour cream
12 oz butter golden or madeira cake mix
11 oz frozen raspberries

Steps:

  • 1. Lightly grease an 8 inch flan dish.
  • 2. Beat cake mix, sour cream & eggs together till thick & creamy. Mixture will be quite thick.
  • 3. Fold in frozen raspberries. Do NOT defrost before adding.
  • 4. Spoon into flan dish & bake @ 350 degrees for 30-40 minutes, until set & golden on top.
  • 5. Dust with icing sugar before serving. Great served warm or cold, with cream or ice cream.

BANANA FLAN WITH RASPBERRY SAUCE



Banana Flan With Raspberry Sauce image

Provided by Michele Evans

Categories     dessert

Time 1h30m

Yield Four servings

Number Of Ingredients 17

3 whole eggs
3 egg yolks
1/4 cup sugar
1 teaspoon freshly squeezed lemon juice
1/2 cup heavy cream
1/2 cup sweetened condensed milk
1 cup milk
2 medium-size ripe bananas, peeled and sliced
1 tablespoon white rum
1 tablespoon banana liqueur (optional)
1 teaspoon vanilla extract
Oil for greasing custard cups
1 10-ounce package frozen raspberries in light syrup, thawed
3 tablespoons sugar
2 tablespoons dry white wine or water
12 fresh raspberries
4 mint leaves

Steps:

  • Preheat the oven to 350 degrees.
  • In a large bowl, beat the whole eggs, egg yolk and sugar together with a wire whisk. Add the lemon juice, heavy cream and sweetened condensed milk and combine well.
  • Put the bananas and milk into the container of a food processor fitted with a steel blade, or into a blender, and puree. Add this to the egg-and-sugar mixture in the bowl. Then add the rum, banana liqueur (if used) and the vanilla extract. Mix thoroughly.
  • Lightly grease each of four 10-ounce custard cups. Pour the flan mixture in equal amounts into the cups.
  • Put the cups into a baking pan with three-inch sides. Pour warm water into the pan until it reaches halfway up the side of the cups.
  • Cook in the oven for about 30 minutes, or until the custard is set. (The custard is done when the thin blade of a knife comes out clean after being inserted into the center of the flan.)
  • Meanwhile, prepare the raspberry puree. In a food processor or blender, puree the thawed raspberries with their syrup. Strain through a fine sieve and mix in the sugar and wine. Set aside.
  • When the flans are cooked, remove them from the water and let rest for five minutes.
  • To serve the flan warm, invert each custard cup onto a dessert plate and shake once to release. Spoon equal amounts of the raspberry sauce around each flan. Garnish the top of each with three raspberries and a mint leaf. To serve the flans cold, let them cool for 30 minutes, cover and refrigerate for several hours. Cover the raspberry sauce and chill as well. At serving time, assemble the dish as described above.

Nutrition Facts : @context http, Calories 1018, UnsaturatedFat 59 grams, Carbohydrate 70 grams, Fat 77 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 16 grams, Sodium 139 milligrams, Sugar 58 grams, TransFat 0 grams

RASPBERRY FLAN WITH WHITE CHOCOLATE CREAM



RASPBERRY FLAN WITH WHITE CHOCOLATE CREAM image

Make and share this RASPBERRY FLAN WITH WHITE CHOCOLATE CREAM recipe from Food.com.

Provided by shazzieau

Categories     Tarts

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 14

2 eggs
200 g butter, cold
450 g cake flour
160 g sugar
250 g cream cheese, softened
100 g icing sugar
250 ml thickened cream
200 g fresh raspberries, pureed
1 tablespoon gelatin
1/4 cup boiling water
150 g fresh raspberries, pureed
350 ml thickened cream
2 tablespoons icing sugar
56 g white chocolate chips

Steps:

  • preheat oven to 180 Celsius.
  • FOR THE BASE.using a processor, blitz the flour and butter until a sandy texture.
  • add the eggs and sugar and pulse till a dough comes together.
  • remove the dough from the processor and knead together. wrap in plastic wrap and refrigerate for 30 minutes.
  • roll dough out to cover a 25 x 4 cm pie dish. trim edges. (there will be some dough left over).
  • prick all over the bottom and a bit on the sides with a fork.
  • cook for approximately 35 minutes or until golden. if pastry is browning to fast, cover with foil.
  • cool completely.
  • FOR THE FILLING.using an electric mixer, beat the cream cheese together with the icing sugar until smooth.
  • beat in the cream until thickened. then beat in the raspberry puree.
  • mix the gelatine with the boiling water, stirring until dissolved. cool slightly then beat into the raspberry mixture until well combined.
  • pour filling into the base and refrigerate till set, at least 6 hours. wait at least 4 hours before applying topping.
  • FOR THE TOP.remove 2 tablespoons of cream from the 350 ml. put aside.
  • whip the rest of the cream with the icing sugar to soft peaks.
  • in a heat proof bowl over a pot of boiling water, melt the chocolate stirring till smooth. remove from heat, cool slightly, then stir in the 2 tablespoons of cream. stir till smooth.
  • beat the white chocolate into the whipped cream, beating till thick and firm.
  • TO PUT TOGETHER. spoon the raspberry puree over the top of the filling.
  • pipe or spoon the cream around the edge of the flan.
  • decorate as desired. keep refrigerated.

Nutrition Facts : Calories 842.7, Fat 50.6, SaturatedFat 30.5, Cholesterol 190.9, Sodium 263.9, Carbohydrate 89.5, Fiber 3.7, Sugar 36.2, Protein 10.5

VANILLA FLAN WITH RASPBERRIES



Vanilla Flan With Raspberries image

I thought this sounded like a great dessert/fruit can easily to switched to different berries or even frozen berries. Prep time does not include overnight refrigeration. Recipe source: Bon Appetit (July 1991)

Provided by ellie_

Categories     Dessert

Time 2h

Yield 2 9-inch flans, 18-20 serving(s)

Number Of Ingredients 9

2 cups sugar
1/2 cup water
6 eggs
6 egg yolks
2 tablespoons vanilla
2 cups whipping cream
2 1/2 cups milk
1 1/2 cups sugar
2 cups raspberries

Steps:

  • Preheat oven to 325°F.
  • In a saucepan over low heat combine 2 cups sugar and 1/2 cup water, stirring until sugar dissolves. Increase heat to high and boil without stirring until sugar caramelizes, swirling pan occasionally. Immediately pour into 2 (9-inch) pie dishes. Turn dishes, so bottom and sides are coated. Set aside.
  • In a large bowl whisk together eggs, egg yolks and vanilla.
  • Stir in whipping cream, milk and 1 1/2 cups sugar.
  • Divide mixture among pie dishes.
  • Place pie pans in a heavy baking pan, adding enough hot water to come up halfway up sides of pie dishes.
  • Bake for 50-60 minutes or until knife inserted in center comes clean. Remove custards from water and cool. Refrigerate overnight (*can be prepared up to 2 days ahead.).
  • Invert custards on platters; sprinkle with raspberries to serve.

Nutrition Facts : Calories 315.6, Fat 14.1, SaturatedFat 7.9, Cholesterol 174.4, Sodium 52.8, Carbohydrate 43.3, Fiber 0.9, Sugar 39.8, Protein 4.7

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