SP9 recipe contest

My Mom emails me recipes all the time, old ones, new ones, stuff I love, and even things I would never make. I chose this one because it was the first fancy dessert I made in highschool and I won third place at the French Club Bake-off. My Mom's note reads, "Delicious flavour of fresh raspberries and creamy custard"


Raspberry Flan

Serving Size : 8

Shortbread Base
3/4 cup butter -- cold, cut into cubes
1/3 cup icing sugar
1.5 cups flour

Custard Layer
4 egg yolks
1/2 cup sugar
1/4 cup cornstarch
1.5 cups whole milk
1 teaspoon lemon rind, grated
1 teaspoon vanilla

Topping
2 cups fresh raspberries
1 tablespoon cornstarch
1/3 cup orange juice
1/2 cup red currant jelly

For the base:
In a food processor combine flour and icing sugar, pulse to blend. Add in cold cubed butter. Pulse on and off until the whole dough comes together into a ball.

Pat into a 10 inch quiche pan with a removable bottom. Take small balls of dough and press into the sides. Use a spoon to smooth over the bottom and sides. Prick well with a fork. Let chill for 15 minutes while pre-heating the oven. Bake at 350 degrees for 15-20 minutes. Cool.

For the custard:
In a heavy saucepan, mix egg yolks, sugar and cornstarch together until well blended. Stir in milk. Cook over medium heat, stirring constantly with a whisk. When mixture thickens and boils, remove from heat. Add lemon rind and vanilla. Cool slightly, spread filling into flan shell.

For the topping:
Top custard with rows of fresh raspberry. For glaze, cook cornstarch, orange juice and red current jelly over medium heat , until it boils and becomes clear. Spoon over raspberries, chill and serve.

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Per Serving: 376 Calories; 20g Fat (48.0% calories from fat); 4g Protein; 45g Carbohydrate; 3g Dietary Fiber; 153mg Cholesterol; 180mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 4 Fat; 1 Other Carbohydrates.