This elegant Vanilla Flan is a classic dessert that balances rich, creamy custard with a glossy caramel sauce and the bright acidity of fresh raspberries. Made with whole milk, heavy cream, and plenty of egg yolks, the texture is impossibly smooth and luxurious. The caramel adds a deep, toffee-like sweetness that complements the delicate vanilla flavor perfectly. It is an impressive yet manageable dish for special occasions, dinner parties, or as a decadent weekend treat. The make-ahead nature of flan makes it perfect for entertaining, allowing you to prepare it in advance so you can relax while your guests enjoy this sophisticated finale to the meal.
Vanilla Flan With Raspberries
Description
This elegant Vanilla Flan is a classic dessert that balances rich, creamy custard with a glossy caramel sauce and the bright acidity of fresh raspberries. Made with whole milk, heavy cream, and plenty of egg yolks, the texture is impossibly smooth and luxurious. The caramel adds a deep, toffee-like sweetness that complements the delicate vanilla flavor perfectly. It is an impressive yet manageable dish for special occasions, dinner parties, or as a decadent weekend treat. The make-ahead nature of flan makes it perfect for entertaining, allowing you to prepare it in advance so you can relax while your guests enjoy this sophisticated finale to the meal.Ingredients
Directions
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Preheat oven to 325 degrees F (163&# 194;°C).
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Combine 2 cups sugar and 1/2 cup water in a heavy medium saucepan.
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Stir over low heat until sugar dissolves.
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Increase heat and boil without stirring until sugar caramelizes to a deep amber color, occasionally swirling pan and brushing sides with wet pastry brush.
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Immediately pour caramel into two 9-inch glass pie dishes (4-cup capacity each), dividing as evenly as possible.
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Carefully turn dishes to coat bottoms and sides with caramel.
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Whisk whole eggs, egg yolks and vanilla extract in a large bowl to blend.
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Add whipping cream, milk, and 1-1/2 cups sugar and stir gently until sugar dissolves.
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Divide custard mixture evenly between the caramel-lined dishes.
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Place dishes in a heavy large baking pan.
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Add enough hot water to the baking pan to come halfway up the sides of the dishes.
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Bake until a knife inserted into the center of the custards comes out clean, about 55 minutes.
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Remove custards from the water bath and let cool to room temperature.
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Cover and refrigerate overnight to set.
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Run a knife around the edge of each flan, then turn out onto a serving platter.
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Sprinkle with fresh raspberries and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 2020.8kcal
- % Daily Value *
- Total Fat 101.1g156%
- Saturated Fat 43.5g218%
- Cholesterol 2314.5mg772%
- Sodium 346.5mg15%
- Total Carbohydrate 228.5g77%
- Dietary Fiber 0.0g0%
- Sugars 227.7g
- Protein 51.1g103%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not use low-fat or nonfat milk; full-fat dairy is essential for the proper texture and richness of the flan.
This recipe can be prepared up to 2 days in advance. Keep covered in the refrigerator until ready to serve.
When making caramel, be careful as the sugar mixture becomes extremely hot and can cause severe burns. Do not stir once the sugar begins to boil, as this can cause crystallization.
For easier unmolding, let the flans sit at room temperature for 10 minutes after removing from the refrigerator before turning them out.
