Raspberry Flan
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.
- Course Desserts & Sweets
- Prep. Time 15 mins
- Cooking Time 35 - 50 mins
- Yields 10 servings
Preparation
What You Need
Shortbread base:
Custard Layer:
Raspberries and Glaze:
Instructions
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.
Nutritional Info
Per serving
Energy: 357 CaloriesProtein: 5 g
Carbohydrate: 48 g
Fat: 16 g
Fibre: 2.4 g
Sodium: 28 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
7 %
/
73
mg
Folate:
28 %
Selenium:
26 %
Vitamin C:
20 %
Vitamin D:
18 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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From the 1981 Milk Calendar
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