Candied Radish Raspberry Flan

We were excited to get a radish-inspired dessert recipe from Greenville-based food truck, Gypsy Kitchen. Chef Troy Arnold calls for Candy Stripe radish for this dish, especially beautiful for their swirled flesh. The heat of the radishes stand up nicely against the creamy flan, and complement the fresh berry kick.
Photography By Liam Hogan | March 08, 2016

Ingredients

  • 8-10 Candy Stripe radishes
  • ⅓ cup granulated sugar, plus extra for radishes
  • 14 ounces sweetened condensed milk
  • 1 cup heavy cream
  • ½ cup whole milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups raspberries
  • 2 ounces water

Preparation

One day before you plan to serve the flan, candy the radishes. Scrub them well, then slice paper thin. Place the slices in a single layer on a sheet pan, cover with sugar and leave in the open air for 4-8 hours.

Preheat oven to 250°. Place sugared radishes on Silpat-lined sheet pan in single layer. Place second Silpat on top and bake 4 hours, until glazed and crispy.

Preheat oven to 350°.

In a small nonstick saucepan, heat the sugar over medium heat. Swirl occasionally to distribute sugar until it is dissolved and begins to brown. Lift the pan over the heat source 4-6 inches and continue to caramelize sugar until it becomes a dark golden brown. Do not stir, as this causes the sugar to crystallize. Pour caramelized sugar into a 1 ½ quart casserole or a loaf pan, and coat bottom of pan evenly.

In a blender, combine sweetened condensed milk, cream, milk, eggs, raspberries and vanilla. Blend on high for 1 minute. Pour over caramelized sugar.

Place dish into a larger pan and add 1 inch of hot water to make a water bath. Bake in preheated oven for 50-60 minutes, or until just set in center.

Chill at least 4 hours, or overnight.

When ready to serve, invert flan onto platter. The caramel will run, making a lovely sauce. Arrange the candied radishes over the surface in a decorative crust.

About this recipe

The Gypsy Kitchen
864-483-7499

www.gypsykitchengreenville.com

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Ingredients

  • 8-10 Candy Stripe radishes
  • ⅓ cup granulated sugar, plus extra for radishes
  • 14 ounces sweetened condensed milk
  • 1 cup heavy cream
  • ½ cup whole milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups raspberries
  • 2 ounces water
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