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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is not an egg-custard type of flan but rather a hot, fruit-filled batter cake similar to clafoutis. It can be made with other berries, cherries or pears, depending on the season. Source: Adapted from The Food Lover's Guide to Paris by Patricia Wells, (Workman, 1999). Ingredients:
5 eggs |
1/4 cup sugar |
1/3 cup rice flour |
pinch of salt |
1 tablespoon grand marnier |
1 cup heavy cream |
1 cup fat-free evaporated milk |
1 tablespoon artificial vanilla (or 1/2 tbsp pure) |
1 pound fresh raspberries (about 4 cups) |
Directions:
1. Heat the oven to 400 degrees. Generously butter a straight-sided, 10 1/2-inch round baking dish.
2. With an electric mixer, beat the eggs, sugar and flour at low speed until thoroughly blended.
3. Add the salt, cognac, cream, milk and vanilla; mix again.
4. Pour the batter through a fine-mesh sieve into the prepared baking dish.
5. Arrange the raspberries in a single layer over the batter.
6. Place in the center of the oven and bake until golden brown on top (the batter puffs up around the fruit, enveloping it like a cloud), with the center still custard-like 45 to 50 minutes.
7. Transfer to a rack to cool.
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