Mexican Dessert Recipes
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Gourmet Raspberry Flan Mexican Dessert Recipe
This is an unusual flan Mexican dessert recipe and if you are a fan or raspberries, you are going to love it. The flan is flavored with coconut and vanilla, as well as raspberry liqueur. The raspberry liqueur is optional but it does give the flan a gourmet flavor, which goes nice with the fresh raspberry garnish. You can use regular or fat free evaporated milk for this flan recipe. The resulting flan will taste identical.
This is a nice-looking flan recipe and you can serve it at the end of dinner to delight your dinner guests. Everybody will love the fruity flavor of this flan and the coconut gives it a tropical flavor as well. You can either roll the fresh raspberries in powdered sugar before arranging them on the flan or just sprinkle powdered sugar over the top. You can make this flan in a big mold or in several smaller ones.
Leave the flan in the refrigerator for twenty four hours before serving it, if you want to, and the flavors will merge wonderfully. The minimum chilling time is four hours but it is fine to make this the day before you serve it and the flavor will be even nicer.
Raspberry Flan with Coconut
Ingredients -
3 beaten eggs
⅔ cup sugar
1 shot raspberry liqueur (optional)
½ teaspoon coconut extract
1 teaspoon vanilla extract
12 oz can evaporated milk
12 fresh raspberries, to garnish
Powdered sugar, to garnish
Preparation:
Preheat the oven to 350 degrees F.
Cook half the sugar in an 8 inch skillet over a moderate to high heat.
Shake the skillet occasionally but do not stir the sugar.
When it starts to melt, turn the heat down to low and cook it for about 5 minutes more, or until it goes brown.
If the sugar needs to be stirred, use a wooden spoon.
Pour the caramelized sugar into an 8 inch pan or 4 separate custard cups, swirling it around to cover the bottom. Let the syrup cool a bit.
Combine the eggs, evaporated milk, raspberry liqueur, coconut extract, and vanilla extract with the remaining sugar.
Put this bowl or the custard cups in a bigger baking dish and fill it half an inch high with boiling water.
Pour the custard on top of the syrup and bake the flan for 35 minutes or until a knife inserted into the middle comes out clean.
Let the flan cool on a wire rack.
Cover and chill for between 4 and 24 hours.
Unmold the flan on a serving plate.
Decorate it with the raspberries and a sprinkling of powdered sugar just before serving.
(Serves 4)
Photo Description:
You can see from the photo that this flan is elegant and impressive and would be perfect for dessert after any kind of dinner. Raspberry flan is light and fruity so you can even serve it after a big, heavy meal, and everyone will have room to enjoy it. Make one big mold or several smaller ones. The flavors of vanilla, coconut, and raspberries go wonderfully together and this might become your favorite recipe for Mexican flan after you taste it. Raspberry flan is not one of the most traditional flan varieties but the fruitiness goes so well with the caramel custard.
