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Vanilla Flan with Raspberries

Vanilla Flan with Raspberries

Vanilla Flan with Raspberries


2 Cups sugar

1/2 Cup water

6 Large eggs

6 Large egg yolks

2 Tablespoon vanilla extract

2 Cups whipping cream

2 1/2 Cups milk ( whole)

1 1/2 Cups sugar

2 Cups fresh raspberries


Preheat oven to 325’F. Combine 2 cups sugar and 1/2 Cup water in heavy med, 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 plates.(4 cup capacity), dividing as evenly as possible. Carefully turn dishes to coat bottom and sides with caramel. Whisk eggs, egg yolks and vanilla in large bowl to blend. Add whipping cream, milk, and 1 1/2 cups sugar and stir gently until sugar dissolves. Divide custards between caramel lined pie plates. Place in a heavy large baking pan. Add enough water to come up the sides of pie plate. Bake until  a tester comes out of center clean, about 55 minutes . Remove custard from water and cool. cover and refrigerate overnight. Can be prepared 2 days ahead. Invert custards onto platter. Sprinkle with raspberries and serve.  Makes two 9 inch flans.




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