I cannot believe it has been four years since Guild Wars 2 was released. Four years of fun times in game and plenty of fun in the kitchen recreating many treats. I find myself loading up the game just to roam the lands and see if I can find anything cool. I really do enjoy the world of Tyria. I’m happy they included the ability to glide in the original maps. One of my favorite areas to jump and float around is Malchor’s Leap. The area might be filled with Risen and is a bit gloomy but that all fits the mood of all the events that have taken place in this zone. I was very excited for this year’s anniversary gift. The new back pieces look really pretty. I haven’t decided which one I want first but I’m happy I’ll be able to get all of them eventually.
Guild Wars 2 is the game I have recreated the most recipes from. There are so many options it is difficult to choose which one to do next. In honor of the fourth anniversary I decided to make one of my husband’s favorite desserts, flan. I’ve already done a basic caramel flan on the site before and it was time to give it a bit of a twist. Luckily there is the bowl of gelatinous ooze custard in Guild Wars 2 ready for experimenting! When I first saw the image and the recipe in game I knew the direction I had to take. The custard for this flan would need to be heavily vanilla flavored and the custard would need to be raspberry flavored.
Results: 6 flan
1/2 cup sugar
1/2 cup heavy cream
1 tsp vanilla extract
½ tsp sea salt
3 tbsp raspberry jam
2 tsp water
1 (14 oz) can condensed milk
1 (12 oz) can evaporated milk
3 tbsp vanilla extract
vanilla bean, seeds removed
In a bowl, mix the water and raspberry jam.
Combine the sugar, heavy cream and sea salt in a deep sauce pan. Turn the heat to medium-high and bring it to a boil.
Allow it to boil until it begins to turn brown, about 10 minutes. Reduce the heat to low and mix. Carefully pour the raspberry jam and water mixture into the saucepan. Simmer for 5 minutes or until it has thickened.
Preheat your oven to 350°F. Place 2-4 fresh raspberries in ramekins. Carefully pour the raspberry caramel sauce into each. Rotate the ramekins to evenly spread the caramel. Place the ramekins in a deep baking dish.
In a bowl, whisk the eggs. Mix in the condensed milk, evaporated milk, vanilla extract and vanilla bean seeds.
Carefully pour the custard filling into each of the ramekins. Keep in mind the fresh raspberries are going to float up to the top. Fill the baking pan to about about halfway up the ramekins with hot water.
Place in the oven and bake for one hour. After it has baked, remove them from the baking sheet and allow them to cool. Once completely cooled, place the flan in a refrigerator for at least three hours before serving. To remove them from the ramekins simple run a knife along the side and then place a plate over the ramekin. Flip it over and it should fall right out.