Here's the flan I made for the Cinco de Mayo party we walked to today near Burns Park.
Lemon Raspberry Flan
from the Moosewood Restaurant Book of Desserts
1 cup milk
1 cup half and half
1/3 cup sugar (we used Michigan sugar beet sugar)
zest of one organic lemon
2 egg yolks (separate and freeze the whites)
1c raspberries (we used frozen store bought; preserve farmland, pick more raspberries)
Preheat oven to 325 degrees. Boil a kettle of water. Put a deep round baking dish into a lasagna pan; alternatively, put a bunch of ramekins into that lasagna pan.
Mix milk, half and half, sugar, and lemon zest in a saucepan. Scald but do not boil (heat til steaming), stirring all the while. Remove from heat and let sit 10-15 minutes for the lemon flavor to mix with the milk.
Crack the eggs into a bowl, and transfer to a blender. Using a strainer, slowly pour the lemony milk mixture into the blender while mixing on low. (Don't put the zest in, it's delicious but the wrong texture). It doesn't take much mixing, stop when frothy.
Pour the mixture into the baking dish. Add dollops of berries until it's beautiful.
Fill the lasagna pan with boiling water part way up the sides of the dish. Bake 40-50 minutes (until the custard has set). Remove from oven, remove the baking dish from the lasagna pan, and cool on a wire rack. Transfer to fridge to chill 20-30 minutes.
The party was a lot of fun. There were a bunch of soon to be ex Pfizer people there, talking about what was going to happen next - some folks leaving town, quite a few staying. Unlike the prototypical cafe-based Internet startup, a pharma startup needs wet labs and something approximating real money and resources to get going. Saul played on the swings, and Jonathan drank one too many juice boxes. We walked home and all fell asleep.