Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Vanilla Flan with Raspberries
2 cups sugar
1/2 cup water
6 large eggs
6 large egg yolks
2 Tablespoons vanilla extract
2 cups whipping cream
2 1/2 cups milk,
DO NOT USE LOWFAT OR NONFAT MILK
1 1/2 cups sugar
2 cups raspberries, fresh
Preheat oven to 325F. Combine 2 cups sugar and 1/2 cup 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-inch glass pie dishes (4-cup capacity each), dividing as evenly as possible. Carefully turn dishes to coat bottom and sides with caramel. Whisk eggs, egg yolks and vanilla extract in large bowl to blend. Add whipping cream, milk and 1-1/2 cups sugar and 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.) Invert custards onto platters. Sprinkle with raspberries and serve.
Makes Two 9-inch Flans.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
