- 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
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