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.
- 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
Preparation time 15mins
Cooking time 50mins
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.
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.