Name: Raspberry Rhubarb Flan
Yield: Serves 4
Cuisine: France
Ingredients: 1 cup fresh raspberries; 2 tablespoons unsalted butter; 3 or 4 rose geranium leaves (optional; see Note); Pinch of salt; ¾ cup all-purpose flour; 3 large eggs; ½ cup plus 1 tablespoon sugar; ⅛ teaspoon freshly grated nutmeg; 1 teaspoon vanilla extract; 1¼ cups whole milk; 1 pound fresh tender rhubarb

Preparation info

Serves
4

Difficulty
Complex

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

This flan from rural France is homey and comforting and makes an ideal ending to a hearty meal. In this recipe, fresh rose geranium leaves flavor a fine combination of rhubarb and raspberries.

Ingredients

1 pound fresh tender rhubarb
½ cup plus 1 tablespoon sugar

Method

A day in advance, trim the rhubarb, removing the greenish top of the stems and any leaves. If the rhubarb is late season, old, or thick, pull off the outer strings as you would for celery. Cut the rhubarb into 1-inch dice. You should have about

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Raspberry Rhubarb Flan

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of