Flan With Berries

Photo: flickr user hfb

Ingredients

1 cup sugar

2 ounces can evaporated milk - (12 ea)

1 can sweetened condensed milk - (14 oz)

6 lrg eggs

1 teaspoon vanilla

1 cup raspberries rinsed

Preparation

In a 10- to 12-inch frying pan over medium-high heat, shake and tilt sugar until melted and amber-colored, 8 to 9 minutes. Immediately, pour caramelized sugar into a 9- by 13-inch baking dish and tilt pan quickly to let syrup flow over bottom (it doesn't need to cover surface completely).

In a bowl, whisk evaporated milk, condensed milk, eggs, and vanilla until well blended. Pour mixture into caramel-lined dish. Nest dish in a 12- by 17-inch roasting pan.

Set dish in pan in a 350 degree oven. Pour about 1 inch boiling water into outer pan. Bake until custard barely jiggles in the center when dish is gently shaken, 60 to 70 minutes (50 to 60 minutes in a convection oven).

Remove 9- by 13-inch baking dish from hot water and set on a rack to cool flan completely. Cover and chill at least 24 hours.

Invert a rimmed platter or 12- by 17-inch pan over flan. Holding platter and flan dish tightly together, quickly invert. Hold in place until flan slips free and caramel sauce flows over flan. Garnish with berries. Cut into rectangles and transfer to dessert plates.

This recipe yields 12 servings.

Comments: Bake flan (through step 4) 1 day ahead; cover airtight and chill. If fresh raspberries are not available, use individually quick-frozen (IQF) unsweetened berries such as raspberries or blueberries, or a combination. If desired, serve flan from 9- by 13-inch baking dish: Cut pieces, lift out with a wide spatula, and invert onto plates. Spoon caramel sauce over each portion and garnish with berries.