9/06/2005

Summer Fruit Flan

Preparation time: 10 min; baking time 30 minutes + cooling

Serves 6-8
  • 3 cups chopped summer fruits, peeling optional: peaches, nectarines, apricots, plums
  • ½ cup sugar
  • 1-4 cup all-purpose flour
  • 4 eggs, slightly beaten
  • 2 cups milk
  • 1/3 cup brandy raspberries in red wine*


Preheat oven to 350°F. In large bowl, whisk together eggs and sugar, adding flour and whisking until completely incorporated. Add milk and stir. Butter and flour a deep dish pie pan; layer fruits in bottom of dish; pour egg mixture overtop; bake for 45 minutes or until baked through. Remove and let cool completely before removing from pan. Serve chilled, topped with brandy raspberries, and whipped cream. This dessert is even better if chilled overnight.

3 Comments:

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Blogger Alison said...

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