Raspberry Flan

[Olga Drozd]

RASPBERRY FLAN

SHORTBREAD BASE

3/4 cup butter (room temperature)
1/3 cup icing sugar (confectioners'/powdered)
1 1/2 cups flour

Blend ingredients to make a soft dough.  Pat into a 10 inch quiche or fluted flan pan.  Prick well.  Bake in a 350 F. oven for 15 to 20 minutes.  Cool.

CUSTARD LAYER

4 egg yolks
1/2 cup sugar
1/4 cup flour
1 1/2 cups milk
1 teaspoon grated lemon rind
1 teaspoon vanilla

Mix egg yolks, sugar and flour in a heavy saucepan.  Blend in milk.  Cook over medium-low heat, stirring constantly until mixture thickens and boils. Remove from heat; add lemon rind and vanilla.  Cool slightly and spread filling in flan shell.

RASPBERRIES AND GLAZE

2 cups raspberries
1 Tablespoon cornstarch
1/3 cup orange juice
1/2 cup red currant jelly

Spread raspberries evenly over custard.  

Cook glaze ingredients over medium heat until thick and clear.  Spoon over raspberries.  Chill and serve.  Makes about 10 servings.

Cook Milk In Any Flavour You Like