Raspberry Flan Recipe 45

CHOCOLATE RASPBERRY 'FLAN'

Steps:

• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Microwave chocolate, marshmallows and COOL WHIP in medium microwaveable bowl on HIGH 1 min. or until marshmallows are completely melted and mixture is well blended when stirred. Gradually whisk in gelatin until blended.
• Pour into 4 dessert dishes. Refrigerate 4 hours or until firm.
• Top with berries just before serving.

RASPBERRY FLAN WITH WHITE CHOCOLATE CREAM

Steps:

• preheat oven to 180 Celsius.
• FOR THE BASE.using a processor, blitz the flour and butter until a sandy texture.
• add the eggs and sugar and pulse till a dough comes together.
• remove the dough from the processor and knead together. wrap in plastic wrap and refrigerate for 30 minutes.
• roll dough out to cover a 25 x 4 cm pie dish. trim edges. (there will be some dough left over).
• prick all over the bottom and a bit on the sides with a fork.
• cook for approximately 35 minutes or until golden. if pastry is browning to fast, cover with foil.
• cool completely.
• FOR THE FILLING.using an electric mixer, beat the cream cheese together with the icing sugar until smooth.
• beat in the cream until thickened. then beat in the raspberry puree.
• mix the gelatine with the boiling water, stirring until dissolved. cool slightly then beat into the raspberry mixture until well combined.
• pour filling into the base and refrigerate till set, at least 6 hours. wait at least 4 hours before applying topping.
• FOR THE TOP.remove 2 tablespoons of cream from the 350 ml. put aside.
• whip the rest of the cream with the icing sugar to soft peaks.
• in a heat proof bowl over a pot of boiling water, melt the chocolate stirring till smooth. remove from heat, cool slightly, then stir in the 2 tablespoons of cream. stir till smooth.
• beat the white chocolate into the whipped cream, beating till thick and firm.
• TO PUT TOGETHER. spoon the raspberry puree over the top of the filling.
• pipe or spoon the cream around the edge of the flan.
• decorate as desired. keep refrigerated.

VANILLA FLAN WITH RASPBERRIES

Steps:

• Preheat oven to 325°F.
• 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.
• In a large bowl whisk together eggs, egg yolks and vanilla.
• Stir in whipping cream, milk and 1 1/2 cups sugar.
• Divide mixture among pie dishes.
• Place pie pans in a heavy baking pan, adding enough hot water to come up halfway up sides of pie dishes.
• 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.).
• Invert custards on platters; sprinkle with raspberries to serve.

RASPBERRY FLAN RECIPE - (4/5)

Steps:

• Shortbread base: Blend ingredients to make a soft dough. Pat into a 10-inch(25 cm) quiche or fluted flan pan. Prick well. Bake in a 350 °F (180 °C) oven for 15 to 20 min. Cool. Custard Layer: Mix egg yolks, sugar and flour in a heavy saucepan. Blend in milk. Cook over medium-low heat stirring constantly until mixture thickens and boils, 5 to 10 minutes,. Remove from heat; add lemon rind and vanilla. Cool slightly and spread filling in flan shell. Raspberries and Glaze: Spread raspberries evenly over custard. Cook glaze ingredients 5 to 10 minutes over medium heat until thick and clear. Spoon over raspberries. Chill and serve.

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.

RASPBERRY FRANGIPANE TART

Steps:

• 1. To make the pastry, mix the flour, sugar and salt together in a large bowl. Rub the cold butter into the mixture using your fingertips or a pastry cutter until it has the texture of coarse breadcrumbs. Some larger pieces of butter are good. Sprinkle in the vinegar and enough iced water to just bring the dough together, around 3-4 tablespoons. Flatten into a disc, wrap and chill in the fridge for 45 minutes to 1 hour. 2. While the pastry chills, make the frangipane filling by creaming the butter, sugar and vanilla either using a wooden spoon or a stand mixer fitted with a whisk attachment, until light and fluffy. Mix in the almond meal until combined, followed by the eggs, adding them in one at a time, mixing well between each addition. Finally, add the flour and continue mixing until just incorporated. Cover and chill in the fridge for 30 minutes. 3. Preheat the oven to 160C fan-forced (180C conventional). Place a loose-based 25cm round fluted flan on a baking tray. 4. Take the pastry dough out of the fridge 10 minutes before use. On a lightly floured work surface, roll out the dough into a large round about 2mm thick and ease it into the prepared tin, gently pressing the dough into the edges. Trim excess by running your rolling pin over the rim. Line the tart shell with baking paper and fill with baking beads or dried beans. Blind bake in the preheated oven for 20-25 minutes until the edges are beginning to colour. Remove the paper and baking beads. 5. Arrange a third of the raspberries on the base of the pastry and cover with the filling, spreading it evenly over the base with a spatula. Press the remaining raspberries into the tart and bake for 30-35 minutes until the tart is puffy and golden. Allow to cool. Dust the tart with icing sugar and serve slices with extra raspberries and a dollop of creme fraiche. Click here for my picnic essentials

FLAN PATISSIER (FRENCH CUSTARD PIE)

Steps:

• For the pastry, combine flour, butter, potato starch, sugar, and salt in the bowl of a food processor and process until it has the consistency of sand.
• Combine milk and egg yolk in a small bowl. Add to the flour mixture and mix by hand until the mixture is evenly moistened. Do not overwork the pastry. Wrap pastry dough in plastic wrap and refrigerate for at least 30 minutes.
• Grease and flour a 9-inch springform pan.
• For the filling, combine milk, 1/2 of the sugar and split and scraped vanilla bean in a large, heavy saucepan over medium heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat once milk boils.
• While the milk is heating, whisk eggs and remaining sugar in a large bowl until well combined. Stir in cream and cornstarch, and whisk until well blended.
• Whisk egg mixture into the cooled milk, stirring constantly.
• Return everything back into the saucepan and bring to the boil over medium heat, whisking constantly to prevent eggs from setting. As soon as custard begins to thicken, remove from heat and whisk constantly for a few minutes while it cools.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove pastry from the refrigerator. Roll out pastry on a lightly floured surface into a circle large enough to cover the bottom and sides of the springform pan. Line a springform pan and sides with the pastry and pierce several times with a fork. Store in the refrigerator until filling is cooled down enough.
• Briefly beat cooled pastry cream with an electric mixer to smooth it out. Pour into the pastry shell and even out the surface with a spatula.
• Bake in the preheated oven for 20 minutes. Increase temperature to 470 degrees F (240 degrees C) for an additional 10 minutes to brown the surface, making sure the custard does not burn. To speed up browning the top you can also place on a rack closer to the top.
• Remove pie from the oven and allow to cool to room temperature. Refrigerate cooled custard pie for 4 hours before serving.
• To unmold, run the blade of a knife along the inside of the mold, to loosen the flan. Then carefully remove the ring off from the springform pan.