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Raspberry Flan

Shortbread Base:
3/4 cup butter
1/3 cup powdered sugar
1 1/2 cups all-purpose flour

1. Combine ingredients to make a soft dough.
2. Pat into a 10-inch quiche, fluted or springform pan. Prick well.
3. Bake in a 350*F (175*C) oven for 15 to 20 minutes. Cool.

Custard Layer:

4 large egg yolks
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 1/2 cups milk
1 teaspoon grated lemon rind
1 teaspon vanilla extract

1. Combine egg yolks, sugar and flour in a heavy saucepan, stir in milk.
2. Cook over medium-low heat, stirring constantly until mixture thickens and boils.
3. Remove from heat; add lemon rind and vanilla. Cool slightly and spread filling in flan shell.

Raspberries and Glaze:
2 cups fresh raspberries
1 tablespoon cornstarch
1/3 cup orange juice
1/2 cup red currant jelly

1. Spread raspberries evenly over custard.
2. Combine and cook glaze ingredients over medium heat until thick and clear. Spoon over raspberries. Chill and serve.

Makes 8 to 10 servings.