Easy Raspberry Flan Recipes

RASPBERRY TART

Steps:

• In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Pat chilled mixture into a 9 inch tart pan.
• Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool.
• Arrange raspberries in crust. Heat jar of jam in microwave until it begins to boil. Pour jam over fruit. Cover and refrigerate tart for about 1 hour.

EASY FLAN RECIPE

Steps:

• Preheat oven to 350°F.
• Pour the sugar into a skillet over medium heat. Stir the sugar continually until it begins to brown and clump together. Keep stirring until the sugar completely melts and dissolves into a golden-brown syrup. Remove the syrup from the heat as soon as it has dissolves as it can burn.
• Working quickly, carefully pour the caramel into a 7-inch round pan or a special flan pan (flanera) as shown in the photos in the blog post. Pour the caramel evenly into the bottom of the pan so the entire bottom is coated. If you need to, use an oven mitt or potholders to move the pan from side to side to get the caramel evenly distributed. If the caramel hardens too quickly, you can carefully reheat the pan by placing it directly on the stove or on the skillet for a few seconds.
• Set the caramel-coated pan aside to cool and harden.
• In a large mixing bowl, add the eggs, sweetened condensed milk, whole milk and vanilla extract. Whisk together until everything is fully combined, but try not to overwhisk so that there aren't too many air bubbles in the mixture.
• Pour the custard mixture into the caramel-coated pan. Cover the top of the pan with the lid (if using a flanera) or tightly with aluminum foil.
• Place the flan pan in a large baking dish and pour enough water in the dish until it reaches about halfway up the pan. Carefully place the baking dish in the oven and bake for 1 hour and 15 minutes.
• Carefully remove the dish from the oven, and then lift the flan pan out of the water bath. Remove the lid or aluminum foil and let it cool to room temperature. The flan may still be a little jiggly, but that's okay - it will continue to cook with the residual heat.
• Once it's cooled, cover with the lid or aluminum foil and refrigerate for 4 hours or overnight.
• To serve, remove the lid or aluminum foil and slide a knife along the edges of the pan to loosen it up. Place a plate or platter on top of the flan, grab a hold of both the plate and the pan and quickly and securely flip it over so that the flan is now upside down. Carefully lift off the flan pan. Your flan should be sitting in the caramel on the plate, ready to enjoy!
• Carefully lift the flan pan up. The flan should be on the plate - if it's not, place the pan back down and let it sit for a few minutes. Don't freak out! It will loosen up and slide out. You could try tapping the sides of the pan a bit or even giving the sides a squeeze.
• Slice the flan and serve with the rich caramel sauce!

RASPBERRY TART

Steps:

• Preheat the oven to 350 degrees.
• In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.

EASY RASPBERRY COMPOTE

Steps:

• Place the raspberries, maple syrup, vanilla, Cointreau, and water in a saucepan. Heat over medium heat. When it starts to bubble rapidly, stir constantly for 1 to 2 minutes until thickened and the fruit breaks down.
• Reduce the heat until raspberries bubble at a low simmer. Cook 10 to 12 minutes until thickened and broken down. Serve warm or refrigerate until serving (store refrigerated up to 1 week).

FRESH RASPBERRY CRISP

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 9-inch baking pan with non-stick spray. Set aside. Add raspberries to a large bowl followed by sugar and cornstarch. Toss to combine, then add berries to the baking dish and distribute the sugar/cornstarch mixture that's left in the bowl over the fruit. Make the topping by mixing the flour and brown sugar together in a medium bowl. Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. Then pinch and squeeze the topping mixture with your fingers to make nice crumbs. Sprinkle the crumbs over the berries. Bake for 35-45 minutes or longer, until the middle of the crisp is bubbling. Serve warm with a scoop of vanilla ice cream or sweetened whipped cream.

RASPBERRY CRISP

Steps:

• In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.

STRAWBERRY FLAN

Steps:

• Preheat the oven to 180°C / 350°F / gas mark 4.
• Grease a 30cm (12in) sponge flan baking pan with butter, then dust with flour & set aside.
• Place eggs, sugar and butter into a large bowl and mix together with a blender until fluffy, which should take about 3 minutes.
• Sieve the flour and baking powder into the egg mixture, then whisk.
• Pour the contents into the prepared baking pan and spread evenly.
• Place the pan in the preheated oven and bake for 12 - 15 minutes until golden brown. Remove the sponge flan from the oven, and carefully tip it out onto a cooling rack to allow it to cool completely.
• Place the milk and vanilla pod in a pan and heat through. Remove from the heat.
• In a separate bowl, beat the egg yolks and sugar.
• Add the flour and a bit of the warm milk and stir.
• Add this mixture to the rest of the warm vanilla milk which is still in the saucepan.
• Whisk over a medium heat until smooth and thickened, which should take about 4 minutes. Remove from the heat and cool completely.
• When the pastry case and custard have cooled down completely, fill the pastry case up to the brim with custard.
• Arrange the strawberries on top and drizzle with melted white chocolate and sprinkle with almonds.
• Serve immediately with whipped cream or ice cream, plus extra strawberries. Enjoy!

EASY RASPBERRY FLAN

Steps:

• 1. Lightly grease an 8 inch flan dish.
• 2. Beat cake mix, sour cream & eggs together till thick & creamy. Mixture will be quite thick.
• 3. Fold in frozen raspberries. Do NOT defrost before adding.
• 4. Spoon into flan dish & bake @ 350 degrees for 30-40 minutes, until set & golden on top.
• 5. Dust with icing sugar before serving. Great served warm or cold, with cream or ice cream.