Saturday, May 2, 2015

Lemon Raspberry Flan

Lemon Raspberry Flan

Moosewood Restaurant Book of Desserts
Moosewood Collective

I bought this book years ago when I was in the process of opening up a bakery. However life happens and the streams or put on hold. My desire to open up a bakery has completely disappeared but my love for baking still remains strong. This is one of the many desserts and baking cookbooks that I purchased during this time, thought it would be appropriate to make one of the desserts from this book.
I love flan and we were having a light meal so I thought this would be a great accompaniment. Despite popular belief, flan is not a complicated dessert. Just make sure to follow the instructions step-by-step. This is unlike the traditional Hispanic flans with the luscious syrup oozing off the top rather a less sweet egg custard crème brûlée minus the sweet crisp caramelized sugar on top. My husband love this and I liked it. The recipe is written for a more experienced and advanced baker, so I will explain some steps.

1 cup milk
1 cup half and half
1/3 cup sugar
Freshly grated peeled of one lemon
2 large eggs
2 egg yolks
3/4 cup fresh raspberries

Preheat the oven to 325°. In a sauce pan, combine the milk, half-and-half, sugar, and lemon peel and heat until the mixture reaches the simmering point. Remove from the heat and allow the lemon peel to steep for 10 to 15 minutes. Break the eggs and egg yolks into a blender. While the blender whirls, pour the hot milk mixture through a strainer into the eggs and blend for a few seconds.

For the mixture into the custard cups. Play 6 to 8 raspberries in each cup on the top of the custard and set the cups into the baking pan. Pour boiling water into the pan to reach about halfway up the sides of the cup. Bake for 50 to 60 minutes, until the center is just set; the center shouldn't jiggle when you shake a cup. Cool the floor and a wire rack and then refrigerate until cold about 30 minutes serve chilled.

Serves 4

****Milk will reach it's simmering point at approximately 180°. This can be achieved by cooking the milk over a medium low heat.

**** in order to add the milk to the egg mixture well blending, you should leave the top on but remove the middle insert of the top and just gently pour the milk mixture over a small strainer or cheesecloth into the eggs. Trust me, otherwise you'll have a get in the hot milk all over your kitchen.

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