Summer goodness

The girls found and picked some wild raspberries...

...which Abbie turned into a raspberry custard pie. A square pie since I didn't have a round pan!

Here, finally, is the recipe for flan which I promised!

Flan

serves 6 - 8

2 tsp vanilla extract

2 1/2 cups whole milk

1 1/4 cup heavy cream

1 cup sugar, divided

6 eggs or 12 egg yolks, lightly beaten

In a heavy kettle, mix together the vanilla, milk, cream and a heavy 1/3 cup of sugar. Bring to a boil and cook for 2 minutes. Remove from heat and cool to room temperature.

Place the remaining scant 2/3 cup sugar in a skillet placed over low heat. Heat and shake gently until the sugar melts and becomes liquid caramel. Pour the liquid caramel into the bottom of a 7 cup baking dish or bread pan, making sure that it coats the bottom.

Place the lightly beaten eggs, or yolks, into the cooled milk mixture. Beat lightly until blended. Gently pour the mixture over the caramel. Place the pan into a 9 x 13 cake pan, and pour boiling water 1/3 up the side of the pan. Bake in the lower half of the oven at 220 for 2 - 3 hours, until set. Cool and refrigerate 4 - 5 hours before turning onto a serving platter. If possible, allow to refrigerate overnight.

Notes: I used egg yolks as I had some leftover from a meringue cake that needed to be used up. I also used a bread pan for the form and since it was thicker, it took about 3 hours baking time for it to set.