|1 pint||Half & half|
|4||Eggs (extra large)|
|1 teaspoon||Vanilla extract|
|14 ounces||Raspberries; fresh or frozen|
|½ cup||Confectioner's sugar|
|1 tablespoon||Lemon juice|
FLAN:Preheat oven to 325 F. Heat half & half to boiling point. Beat eggs.
Add ½ cup sugar & salt, mix thoroughly. Don't aerate! Add hot half & half. Stir in vanilla. Strain. Heat ½ cup sugar in heavy pan on low heat.
Stir constantly w/ wooden spoon until sugar is melted. Remove pan from heat, add water very slowly & carefully (adding water quickly can be very dangerous and may cause an explosive reaction). Return pan to low heat, cook until mixture is golden brown. (If using candy thermometer 122R or 306.5F) Coat sides of 4 custard cups w/ butter,pour ¼ of caramelized sugar into bottom of cup. Pour custard mixture into custard cups. Place cups in pan of hot,not boiling,water. Poach in oven about 30-35 min. To test for doneness,insert tip of knife into custard near edge of cup. If blade comes out clean, custard should be removed from the oven and water bath. There is sufficient heat stored in custard and cup to complete cooking process after removal from the oven. The custard will be firm in the center by the time it has cooled. Invert the custard cup onto a platter or individual dessert dishes. The liquid caramel will flow down sides of custard. If custard is thoroughly chilled,it may be necessary to dip cups ½ in. into hot water(dip very quickly) so that syrup will be released.
Decorate as desired, served w/ Sauce Melba. SAUCE MELBA: Puree raspberries.
Transfer to saucepan & add sugar. Bring quickly to boil. Cool & add lemon juice. Yield: 1 pt. For a winter version of the Sauce Melba, see recipe titled Sauce Melba (winter version).
WORNALL ROAD;KANSAS CITY; WINE: CHATEAU LARRESSINGLE ARMAGNAC
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .
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