Ingredients for Vanilla Flan With Raspberries
- 3 ½ cups granulated sugar
- ½ cup water
- 6 large eggs
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- 2 cups heavy whipping cream
- 1 cup whole milk
- Fresh raspberries, for garnish
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How to Make Vanilla Flan With Raspberries
- Preheat oven to 325°F (160°C).
- In a medium saucepan over low heat, combine 2 cups granulated sugar and ½ cup water. Stir until sugar dissolves completely.
- Increase heat to high and boil without stirring, swirling the pan occasionally, until the sugar turns a deep amber color and caramelizes.
- Carefully pour the caramel into two 9-inch pie dishes, tilting to coat the bottom and sides evenly.
- Set aside to cool.
- In a large bowl, whisk together 6 large eggs, 6 large egg yolks, and 1 teaspoon pure vanilla extract until light and frothy.
- Stir in 2 cups heavy whipping cream, 1 cup whole milk, and 1 ½ cups granulated sugar until well combined.
- Divide the custard mixture evenly between the prepared pie dishes.
- Place the pie dishes in a large baking pan. Carefully pour enough hot water into the baking pan to come halfway up the sides of the pie dishes (bain-marie).
- Bake for 50-60 minutes, or until a knife inserted into the center comes out clean. The flan should be set but still slightly jiggly in the center.
- Remove the flan from the water bath and let cool completely on a wire rack.
- Refrigerate for at least 8 hours, or preferably overnight, to allow the flan to fully set.
- To serve, run a thin knife around the edge of each flan to loosen it from the dish. Invert onto serving plates.
- Garnish with fresh raspberries and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
159g
Fat
39g
Carbs
14g
