Caramel Flan with Raspberry Sauce
Ingredients:
- 6 eggs (3 whole and 3 yolks)
- 3 cups milk
- 2 teaspoons vanilla (or one vanilla bean)
- 2/3 cups sugar (for flan)
- 3/4 cups sugar (for bottom caramel sauce)
- One small carton raspberries
- 1/8 cup sugar
- One pan 9 inch round pan and another larger pan for the water bath.
- An oven heated to 350 degrees Fahrenheit.
- Combine the eggs, milk, vanilla and 2/3 cups sugar. Set aside.
- Heat 3/4 cup sugar on medium heat in a pan, but do not stir. The sugar will gradually melt and turn golden brown. If the edges get too dark, stir them into the center because the outside is usually the hottest. When the sugar melts, pour it into the cooking pan so it covers the entire bottom. Tilt it or spread it with a spoon so it covers the sides too (when you bake the flan, this will melt to make a sugary caramel sauce).
- Place the smaller pan into the larger pan and fill the larger one with water so that the water reaches halfway up the side of the smaller pan. Pour the mixture of eggs, milk, sugar and vanilla you set aside earlier into the small pan and put both pans into the oven together. Bake for 30 to 40 minutes.
- While the flan is baking, clean and dry the raspberries. Put them in a blender to chop them, then push the pulp through a small sieve, leaving just the juice and a little pulp (this is done to remove the seeds). Add the sugar to taste and drizzle it over the flan when ready. Enjoy!
Post your own thoughts and comments.