Best 4 Raspberry Flan Recipes

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Indulge your taste buds with a delightful journey into the world of raspberry flan, a culinary masterpiece that combines the vibrant flavors of fresh raspberries with the creamy richness of a classic flan. This delectable dessert is a symphony of textures and flavors, featuring a crisp and buttery crust that perfectly complements the velvety smooth filling. Each bite offers a burst of sweet and tangy raspberry, perfectly balanced by the creamy custard. Discover the secrets behind crafting this timeless dessert with our collection of carefully curated recipes, ranging from traditional to modern interpretations. Whether you prefer a classic raspberry flan or are seeking a unique twist with white chocolate or almond, we have the perfect recipe to satisfy your cravings.

Let's cook with our recipes!

BANANA FLAN WITH RASPBERRY SAUCE



Banana Flan With Raspberry Sauce image

Provided by Michele Evans

Categories     dessert

Time 1h30m

Yield Four servings

Number Of Ingredients 17

3 whole eggs
3 egg yolks
1/4 cup sugar
1 teaspoon freshly squeezed lemon juice
1/2 cup heavy cream
1/2 cup sweetened condensed milk
1 cup milk
2 medium-size ripe bananas, peeled and sliced
1 tablespoon white rum
1 tablespoon banana liqueur (optional)
1 teaspoon vanilla extract
Oil for greasing custard cups
1 10-ounce package frozen raspberries in light syrup, thawed
3 tablespoons sugar
2 tablespoons dry white wine or water
12 fresh raspberries
4 mint leaves

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.

Nutrition Facts : @context http, Calories 1018, UnsaturatedFat 59 grams, Carbohydrate 70 grams, Fat 77 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 16 grams, Sodium 139 milligrams, Sugar 58 grams, TransFat 0 grams

EASY RASPBERRY FLAN



Easy Raspberry Flan image

I have been making this recipe for years & it's quick & easy to prepare, but so delicious. This flan has a cake-like texture & can be eaten warm or cold & dressed up with cream, ice cream & additional fresh berries. Can use berries other than raspberries, or a combination of berries is also good. HAPPY BAKING & EATING!

Provided by LYNNE HOOK

Categories     Fruit Desserts

Time 45m

Number Of Ingredients 4

2 eggs
half c sour cream
12 oz butter golden or madeira cake mix
11 oz frozen raspberries

Steps:

  • 1. Lightly grease an 8 inch flan dish.
  • 2. Beat cake mix, sour cream & eggs together till thick & creamy. Mixture will be quite thick.
  • 3. Fold in frozen raspberries. Do NOT defrost before adding.
  • 4. Spoon into flan dish & bake @ 350 degrees for 30-40 minutes, until set & golden on top.
  • 5. Dust with icing sugar before serving. Great served warm or cold, with cream or ice cream.

LEMON BASIL FLAN WITH RASPBERRY SAUCE



LEMON BASIL FLAN WITH RASPBERRY SAUCE image

Categories     Citrus     Fruit     Dessert     Bake     Wheat/Gluten-Free

Yield 6 individual flans

Number Of Ingredients 11

3 large eggs + 2 yolks
1/2 c. sugar
2 c. heavy cream
Zest of 1/2 lemon†
5-6 large fresh basil leaves (washed)
Pinch of salt
1/2 c. seedless black raspberry preserves‡
1/4 c. sugar
Juice of 1/2 lemon
†Use a vegetable peeler to carve several large strips of zest from the lemon.
‡If you've only got seeded, pass the sauce through a strainer into a bowl when you are finished cooking it.

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.

RASPBERRY FLAN RECIPE - (4/5)



Raspberry Flan Recipe - (4/5) image

Provided by HeatherS

Number Of Ingredients 16

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

Steps:

  • Shortbread base: 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. Custard Layer: 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.

Tips:

  • For a richer flavor, use homemade raspberry preserves instead of store-bought.
  • When making the flan batter, be sure to whisk the eggs and sugar together until they are light and fluffy.
  • To prevent the flan from curdling, temper the eggs by slowly whisking them into the hot milk mixture.
  • Bake the flan in a water bath to prevent the top from browning too quickly.
  • Allow the flan to cool completely before serving. This will help it to set properly.

Conclusion:

Raspberry flan is a delicious and elegant dessert that is perfect for any occasion. With its creamy custard filling and tangy raspberry topping, this flan is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give raspberry flan a try. You won't be disappointed!

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