Strawberry Cream Flan Delight
Indulge in this luxurious and decadent Strawberry Cream Flan Delight, a refreshing twist on the classic Spanish flan. With the sweet and tangy notes of fresh strawberries blended into a smooth, creamy custard, this dessert is a showstopper for any occasion. The rich caramel topping adds a beautiful contrast to the vibrant pink flan, while the optional garnish of fresh mint and sliced strawberries elevates the presentation. Perfect for summer gatherings or a special celebration, this flan is sure to leave a lasting impression on your guests.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
fresh ripe strawberries
1 pint (washed and hulled)
granulated sugar
3/4 cup (for blending with strawberries)
condensed milk
1 (14 ounce) can (used as a base for the flan)
eggs
6 (large, used in the flan mixture)
granulated sugar
1/2 cup (for caramelizing)
mint leaves
to taste (optional garnish)
fresh strawberries
6 (sliced, optional for garnish)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a heavy skillet or saucepan over medium heat, add 1/2 cup granulated sugar. Stir continuously with the back of a wooden spoon until the sugar melts and turns a rich, medium brown color, forming caramel.
3
Carefully pour the caramel into the bottom of each of the six ramekins, swirling to coat the bases evenly. Set aside to cool and harden.
4
Prepare the strawberries by washing and hulling them. In a food processor or blender, combine the strawberries, 3/4 cup granulated sugar, eggs, and condensed milk. Blend until the mixture is smooth and the strawberries are finely minced.
5
Ladle the strawberry mixture evenly into each ramekin over the hardened caramel. Cover each ramekin with aluminum foil to prevent water from dripping in during baking.
6
Place the ramekins in a large, oven-proof pan. Pour hot water into the pan, ensuring that the ramekins are submerged about three-quarters of the way to create a 'bano Maria' or water bath.
7
Carefully place the pan in the center of the oven and bake for 30 minutes. After baking, remove the ramekins from the water bath and uncover them, allowing them to cool to room temperature.
8
Once cooled, transfer the ramekins to the refrigerator to chill thoroughly.
9
To serve, run a paring knife around the edge of each ramekin to loosen the flan. Invert a serving plate over the ramekin and gently flip it to release the flan. If necessary, tap the ramekin to help it slide out onto the plate. Garnish with additional sliced strawberries and mint leaves for an elegant touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Strawberry Cream Flan Delight?
It is a luxurious and decadent dessert that offers a refreshing twist on the classic Spanish flan, featuring fresh strawberries blended into a smooth custard with a rich caramel topping.
What are the primary ingredients needed?
The main ingredients include 1 pint of fresh ripe strawberries, 1.25 cups of granulated sugar (divided), one 14-ounce can of condensed milk, and 6 large eggs.
How do I prepare the caramel?
Melt 1/2 cup of granulated sugar in a heavy skillet over medium heat, stirring continuously until it turns a rich, medium brown color.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
How many ramekins does this recipe fill?
This recipe is designed to fill six individual ramekins.
What is the purpose of the water bath?
The water bath, or 'baño María', ensures that the flan cooks gently and evenly by surrounding the ramekins with hot water during the baking process.
How long should the flan bake?
The flan needs to bake in the center of the oven for 30 minutes.
How do I prepare the strawberries for the custard?
Wash and hull the strawberries, then blend them in a food processor or blender with sugar, eggs, and condensed milk until smooth.
Do I need to cover the ramekins while baking?
Yes, cover each ramekin with aluminum foil to prevent water from dripping into the flan mixture while it bakes.
How deep should the water be in the baking pan?
The hot water should reach about three-quarters of the way up the sides of the ramekins.
How do I serve the Strawberry Cream Flan?
Run a paring knife around the edge to loosen the custard, then invert a serving plate over the ramekin and flip it over to release the flan.
What is the serving size for this recipe?
While specific serving sizes are not listed, the recipe yields six individual portions from the six ramekins.
Can I garnish the dessert?
Yes, you can garnish with additional sliced strawberries and fresh mint leaves for an elegant presentation.
Should the flan be chilled before serving?
Yes, after cooling to room temperature, the flan should be transferred to the refrigerator to chill thoroughly.
What kind of sugar is best for the caramel?
Standard granulated sugar is used for both the caramel and the strawberry mixture.
How many eggs are used in the mixture?
The recipe calls for 6 large eggs to be blended into the custard base.
Can I use a blender for the mixture?
Yes, a blender or a food processor is required to combine the strawberries, sugar, eggs, and condensed milk until they are smooth.
Is the caramel poured before or after the custard?
The caramel is poured into the bottom of the ramekins first and allowed to harden before the strawberry mixture is added.
What should I do if the flan doesn't slide out easily?
You can gently tap the ramekin after inverting it over the plate to help it slide out.
Is this recipe suitable for summer?
Yes, it is specifically described as a refreshing summer dessert that is perfect for gatherings.
What is the base of the flan?
The base consists of condensed milk, eggs, sugar, and fresh strawberries.
How do you wash and hull strawberries?
Rinse them under cold water and remove the green leafy top (the hull) before blending.
Why is aluminum foil used?
Foil protects the custard from any steam or water droplets that could affect the texture during the water bath process.
Does the caramel stay liquid?
The caramel hardens in the ramekin initially but turns into a liquid sauce during the baking and resting process.
What are the tags associated with this recipe?
Tags include dessert, flan, strawberry, Spanish dessert, creamy dessert, caramel, and easy recipe.
How much condensed milk is required?
You will need one standard 14-ounce can of condensed milk.
What color is the final flan?
The flan has a vibrant pink color due to the fresh strawberries blended into the custard.
Can I use a wooden spoon for the sugar?
Yes, use the back of a wooden spoon to stir the sugar continuously as it melts into caramel.
How should the ramekins be cooled?
Remove them from the water bath and allow them to reach room temperature before refrigerating.
Is the caramelization process fast?
It requires medium heat and constant stirring until the sugar reaches a rich medium brown color; care must be taken not to burn it.