Vanilla Flan With Raspberries

Recipe by ellie_
READY IN: 2hrs
SERVES: 18-20




  • Preheat oven to 325°F.
  • In a saucepan over low heat combine 2 cups sugar and 1/2 cup water, stirring until sugar dissolves. Increase heat to high and boil without stirring until sugar caramelizes, swirling pan occasionally. Immediately pour into 2 (9-inch) pie dishes. Turn dishes, so bottom and sides are coated. Set aside.
  • In a large bowl whisk together eggs, egg yolks and vanilla.
  • Stir in whipping cream, milk and 1 1/2 cups sugar.
  • Divide mixture among pie dishes.
  • Place pie pans in a heavy baking pan, adding enough hot water to come up halfway up sides of pie dishes.
  • Bake for 50-60 minutes or until knife inserted in center comes clean. Remove custards from water and cool. Refrigerate overnight (*can be prepared up to 2 days ahead.).
  • Invert custards on platters; sprinkle with raspberries to serve.