Prep 30 mins
Cook 45 mins
This rich dessert is a variation of the traditional Spanish dessert called "Flan." Instead of vanilla, this flan is flavored with fresh strawberries.
- 1 pint fresh ripe strawberry
- 3⁄4 cup granulated sugar
- 1 (14 ounce) cancan condensed milk
- 6 eggs
caramelized sugar topping
- 1⁄2 cup granulated sugar
- mint leaf, optional garnish
- 6 strawberries, sliced, optional for garnish
- Heat the oven to 350 degrees F.
- Put a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup granulated sugar.
- With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized).
- Pour caramelized sugar into each of six ramekins. Set aside.
- Wash and hull the strawberries. Place the strawberries, sugar, eggs and condensed milk in to a food processor or blender and blend until strawberries are minced and all ingredients are mixed thoroughly. Ladle the strawberry mixture into each ramekin. Cover each ramekin with aluminum foil.
- Place each ramekin into a large open, oven-proof pan, such as a broiler pan. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water. In Spanish, a “water bath” is called a “bano Maria.”.
- Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool.
- Once cool, place in refrigerator to chill. When you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan. Then, place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate. Garnish with fresh strawberries and mint and a few slices of strawberry.
Sooo delicious! Made this for tonight's dessert and I can't wait to eat it. Of course, I sampled it -- I couldn't resist. I did not have enough small ramekins so I made this in one dish and cooked it longer. I love the strawberry flavor and I'm so glad that strawberries are plentiful here year round. Will definitely be making this again. Made for PRMR, April, 2013.
Delicioso y diferente...
Dessert Alert!! "Very berry" and lovely appearance. I actually have made this twice within 2 days b/c the first time I made some mistakes and learned a lot. I have posted a picture of dessert plus another of the pan with a handled grate affair that I used the second time to lift out the ramekins for the cool down-DS suggested it-adult kids are just as wonderful as ninos lindos! To me the scary part is the hot water at the end of the oven aspect. Get your water simmering for water bath when you preheat your oven. Make sure you cut the foil slightly bigger than the circumference of ramekin so that you can bend the foil down a bit so water does NOT end up inside the ramekin. Cool down the caramelized topping for at least 30 minutes other wise the brown color will "bleed in" to the custard-yucky. I also sort of wonder if the strawberries should be put in after blending the other stuff up first just so that the strawberries show up more in the dessert? This recipe actually would fill a seventh ramekin but I think it would make it all the more difficult to fit in roaster pan plus heavier yet-men come in handy for the lift out. Clean your caramelized pan and spoon later with boiling water. I also baked it longer-40 minutes. Other fruits like raspberry would be muy bueno. Gracias CaliforniaJan para compartir una receta fantastica. Made for Chow Hounds during ZWT5.