Vanilla Flan with Raspberries
Indulge in the silky elegance of this Vanilla Flan with Raspberries, a classic dessert elevated by its rich caramel base and vibrant berry topping. This recipe combines a luxuriously creamy vanilla custard, delicately baked in a bain-marie for that perfect, velvety texture, with a golden caramel layer that melts into each spoonful. Finished with juicy fresh raspberries and a hint of optional mint, this flan strikes the perfect balance between sweetness and freshness. With just 20 minutes of prep time and simple pantry staples like eggs, milk, and sugar, this dessert is surprisingly easy to prepare while delivering a stunning presentation. Ideal for dinner parties or as a sweet treat for any occasion, this chilled flan is sure to be a showstopper.
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Ingredients
- 150 grams granulated sugar
- 500 milliliters whole milk
- 150 milliliters heavy cream
- 2 teaspoons vanilla extract
- 3 pieces large eggs
- 2 pieces egg yolks
- 150 grams fresh raspberries
- 50 milliliters water
- 6 pieces optional mint leaves for garnish
Directions
Step 1
Preheat your oven to 160°C (320°F) and prepare six 4-ounce ramekins by placing them in a deep baking dish.
Step 2
To make the caramel, combine 100 grams of granulated sugar and 50 milliliters of water in a small, heavy saucepan over medium heat. Stir gently until the sugar dissolves, then stop stirring and let the mixture simmer until it turns a golden amber color.
Step 3
Carefully pour the hot caramel into the bottom of each ramekin, tilting them to evenly coat the base. Set aside to cool and harden.
Step 4
In a medium saucepan, combine the whole milk and heavy cream, then heat on medium until just warm. Remove from heat and stir in the vanilla extract.
Step 5
In a mixing bowl, whisk together the remaining 50 grams of sugar, whole eggs, and egg yolks until smooth but not frothy.
Step 6
Slowly pour the warm milk mixture into the egg mixture while whisking constantly to prevent curdling. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
Step 7
Divide the custard evenly among the caramel-lined ramekins.
Step 8
Pour hot water into the baking dish around the ramekins until it reaches halfway up the sides to create a bain-marie (water bath).
Step 9
Carefully transfer the baking dish to the oven and bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center.
Step 10
Remove the baking dish from the oven and allow the flans to cool to room temperature in the water bath. Then, refrigerate for at least 2 hours or overnight.
Step 11
To serve, run a knife along the edges of each flan to loosen it. Place a serving plate on top of the ramekin, and quickly invert to release the flan onto the plate. Spoon any remaining caramel from the ramekin over the flan.
Step 12
Garnish with fresh raspberries and optional mint leaves. Serve chilled and enjoy!
Nutrition Facts
| Serving size | (1214.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1811.0 |
| Total Fat 91.5g | 0% |
| Saturated Fat 47.3g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 1138.9mg | 0% |
| Sodium 475.6mg | 0% |
| Total Carbohydrate 197.7g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 182.6g | |
| Protein 42.4g | 0% |
| Vitamin D 383.5IU | 0% |
| Calcium 818.1mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 1280.3mg | 0% |
Source of Calories