Vanilla flan with raspberries
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Vanilla flan with raspberries
  Vanilla    Flan    Raspberries  
Last updated 6/12/2012 1:28:11 AM. Recipe ID 63446. Report a problem with this recipe.
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      Title: Vanilla flan with raspberries
 Categories: Desserts
      Yield: 2 9-in flans
 
           -JUDI M. PHELPS
      2 c  Sugar
    1/2 c  ;water
      6 lg Eggs
      6 lg Egg yolks
      2 tb Vanilla extract
      2 c  Whipping cream
  2 1/2 c  Milk*
  1 1/2 c  Sugar
      2 c  Fresh raspberries
 
  *Do not use low-fat or nonfat milk.
  
  Preheat oven to 325 degrees F.  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 bottoms and sides.
  
  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).
  
  Turn casserole out onto platter.  Sprinkle with raspberries and serve.
  
  Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
  juphelps@delphi.com, or jphelps@best.com
 




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Recipe ID 63446 (Apr 03, 2005)

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