09 Jun 2017

Ramadan Recipe 2: Raspberry Flan

 Ramadan Recipe 2: Raspberry Flan

In partnership with Human Appeal, here is the second of four Ramadan Recipes by Yvonne Maffei, publisher and creator of My Halal Kitchen.

Serves: 6-8

Special equipment: 9 inch × 13 inch pan, 12 ¼inch × ½ inch × 2 ¾inch loaf pan, offset spatula or nonserrated knife, whisk.

This recipe is a bit of a twist on traditional flan, which has the same base flavours but no fruit on top.


1¼ cups raw cane sugar, divided

¼ cup room-temperature water

1 2/3 cups whole milk

1 cup heavy whipping cream

2 teaspoons Vanilla Extract (see recipe on p. 56) or 1 Bourbon vanilla bean pod, slit lengthwise

5 whole large eggs

2 egg yolks

1 quart boiling water

1 pound fresh or frozen raspberries

¼ cup granulated sugar

2 tablespoons fresh lemon juice


1. Preheat the oven to 165°C.

2. In a small saucepan over medium heat, combine 1 cup of the raw cane sugar and the room-temperature water and bring to a boil. Cook, lifting and swirling the pan to help the sugar dissolve, for 4 to 5 minutes, until the syrup turns a dark caramel color. Remove from the heat and immediately pour the syrup into a loaf pan.

3. In a medium saucepan over medium heat, combine the milk, cream, and vanilla extract (if using the vanilla bean, use the back of a nonserrated knife to scrape the seeds into the saucepan). While whisking vigorously as it cooks, slowly bring the mixture to a boil. Immediately remove from the heat and continue to whisk until the mixture thickens. Cover and set aside for 20 minutes.

4. In a large mixing bowl, combine the remaining ¼ cup raw cane sugar, eggs, and egg yolks and whisk vigorously for 2 to 3 minutes, until smooth and creamy. Slowly, in ½ cup increments, add the warmed milk/cream mixture to the mixing bowl while whisking constantly. Carefully transfer the custard to the syrup-lined dish, cover with foil, and set aside.

5. Place a 9inch × 13inch cake pan on the middle rack of the oven and pour the boiling water into it. Place the foil-covered loaf pan in the middle of the cake pan (the water in the cake pan should come up to about the same level as the custard in the loaf pan). Bake for 40 to 45 minutes, until a nonserrated knife inserted 2 inches from the edge of the flan comes out clean. Remove from the oven.

6. Loosen the flan from the loaf pan by sliding an offset spatula or nonserrated knife around the rim of the pan. Place a large platter over the loaf pan and quickly invert the pan; the flan should release onto the platter. Set aside to cool completely.

7. Refrigerate for 6 to 8 hours or overnight.

8. To make the syrup, in a medium saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Stir until well combined. Bring to a boil.

9. Reduce the heat to low and cook for 10 minutes. Remove from the heat and set aside to cool to room temperature.

10. Refrigerate the syrup overnight.

11. Serve the flan whole on the platter with the chilled syrup poured over it or slice the flan into long, thick pieces laid flat on dessert plates with the syrup drizzled on top.

Reused with permissionfrom My Halal Kitchen byYvonne Maffei, Agate Surrey,2016

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