Vanilla Flan With Raspberries – a delicious recipe with sugar, water, eggs, egg yolks, vanilla, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 325u00b0F.
2
In a saucepan over low heat combine 2 cups sugar and 1/2 cup water, stirring until sugar dissolves. Increase heat to high and boil without stirring until sugar caramelizes, swirling pan occasionally. Immediately pour into 2 (9-inch) pie dishes. Turn dishes, so bottom and sides are coated. Set aside.
3
In a large bowl whisk together eggs, egg yolks and vanilla.
4
Stir in whipping cream, milk and 1 1/2 cups sugar.
5
Divide mixture among pie dishes.
6
Place pie pans in a heavy baking pan, adding enough hot water to come up halfway up sides of pie dishes.
7
Bake for 50-60 minutes or until knife inserted in center comes clean. Remove custards from water and cool. Refrigerate overnight (*can be prepared up to 2 days ahead.).
8
Invert custards on platters; sprinkle with raspberries to serve.
1632
kcal
Calories
77
g
Fat
190
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups sugar, 1/2 cup water, 6 eggs, 6 egg yolks, and more.
Yes, Vanilla Flan With Raspberries falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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