Best 3 Lemon Basil Flan With Raspberry Sauce Recipes

LEMON BASIL FLAN WITH RASPBERRY SAUCE

Steps:

• Boil a kettle of water. Once it boils, keep it hot (not boiling) until you are ready to use it. Preheat oven to 325°. In a small saucepan over medium-high heat, melt together 1/4 c. sugar with the raspberry preserves, stirring constantly. When the mixture is completely liquid, add the lemon juice. Allow the sauce to bubble rapidly, stirring until it thickens to a syrupy consistency, 5-7 minutes. Remove from heat and set aside. In a medium saucepan over medium-low heat, add the cream, vanilla, and lemon zest. Stir gently and bring to a light simmer. As soon as the cream simmers, add the basil leaves and cook for another five minutes, or until the cream is lightly fragrant with the lemon and basil. Strain and set aside. In a large bowl, whisk together the eggs, 1/2 c. sugar, and salt until light yellow and thick. Slowly whisk the hot cream into the egg mixture, taking care to do this carefully so the eggs do not cook in the bowl. Once combined, strain the custard into a separate bowl. You may find that it is easiest to strain into a container that has a pour spout. Spoon the raspberry sauce evenly so that it coats the bottoms of 6 ramekins. Swirl the ramekins gently to coat a little up the sides. Pour the custard evenly into the ramekins. Set the flans inside a roasting pan or casserole dish, then pour the hot water from the kettle into the casserole until it is about halfway up the sides of the ramekins. Put the casserole dish of flans on the middle rack of the oven and bake approximately 40 minutes, or until just set and still a little jiggly. Remove the casserole, allow the flan to cool in the water bath until you can handle it with your bare hands, then transfer the individual ramekins to the refrigerator for at least 4 hours or overnight. To serve, run a small, non-serrated knife around the edge of each flan, put a plate upside-down on top of it, and flip over.

LEMON RASPBERRY TARTS

Steps:

• For the curd: Whisk together the sugar and eggs in a heatproof bowl until the sugar is completely dissolved. Reserve 1 teaspoon of the lemon zest for garnish, then stir the lemon juice and remaining zest into the sugar-egg mixture. Put the bowl over a double boiler and cook, whisking, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the butter. Scrape into a clean bowl and press plastic wrap directly onto the surface of the curd. Refrigerate for at least 2 hours.
• For the raspberry sauce: Reserve 12 raspberries for garnish and put the rest into a small pan. Add the sugar and cook over medium-low heat, breaking up the raspberries to release their juices. Do not let boil. Strain the juice into a bowl and let cool; discard the solids.
• For the tarts: Preheat the oven to 350 degrees F. Put the phyllo shells on a baking sheet and bake until lightly browned, 3 to 5 minutes. Remove the shells to a rack to cool.
• To assemble the tarts: Spoon a small amount of the raspberry sauce into each tart shell. Whisk the cream with a spoonful or 2 of the raspberry sauce and a splash of vanilla. Fill each shell with the lemon curd and then top with a dollop of whipped cream and a whole raspberry. Sprinkle with some of the reserved lemon zest and add a mint leaf.

BANANA FLAN WITH RASPBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, beat the whole eggs, egg yolk and sugar together with a wire whisk. Add the lemon juice, heavy cream and sweetened condensed milk and combine well.
• Put the bananas and milk into the container of a food processor fitted with a steel blade, or into a blender, and puree. Add this to the egg-and-sugar mixture in the bowl. Then add the rum, banana liqueur (if used) and the vanilla extract. Mix thoroughly.
• Lightly grease each of four 10-ounce custard cups. Pour the flan mixture in equal amounts into the cups.
• Put the cups into a baking pan with three-inch sides. Pour warm water into the pan until it reaches halfway up the side of the cups.
• Cook in the oven for about 30 minutes, or until the custard is set. (The custard is done when the thin blade of a knife comes out clean after being inserted into the center of the flan.)
• Meanwhile, prepare the raspberry puree. In a food processor or blender, puree the thawed raspberries with their syrup. Strain through a fine sieve and mix in the sugar and wine. Set aside.
• When the flans are cooked, remove them from the water and let rest for five minutes.
• To serve the flan warm, invert each custard cup onto a dessert plate and shake once to release. Spoon equal amounts of the raspberry sauce around each flan. Garnish the top of each with three raspberries and a mint leaf. To serve the flans cold, let them cool for 30 minutes, cover and refrigerate for several hours. Cover the raspberry sauce and chill as well. At serving time, assemble the dish as described above.