Strawberry Flan Recipe (2024)

FAQs

What is strawberry flan made of? ›

In a blender, combine the sweetened condensed milk, eggs, heavy cream, remaining ½ cup of sugar, and the strawberry puree to create the flan mixture. Blend until smooth. Whisk the eggs together in a large bowl, making sure that the egg yolks and egg whites are thoroughly combined and that you have a smooth egg mixture.

Too many air bubbles will cause your flan to be spongey and not creamy. Using a water bath helps the flan cook evenly and not too fast. If the flan cooks fast, it will create air bubbles. We don't want air bubbles in our flan.

It was more gelatinous than creamy but this recipe you'll make over and over. It's sort of a cross between a Cheesecake, jello, and a Creme Brûlée, but Flan is unique and special in flavor and texture, plus it's fairly easy to make.

Don't skip the water bath. The steady and steamy temperature is what makes flans silky and soft. Always bake at the suggested temperature; steaming the flans at a higher temperature will make them flat, bubbly with holes all over, or have a rubbery texture.

Flan does contain high amount of calcium but the cholesterol and amount of sugar over powers the calcium benefits. One serving (3.5 oz / 100g) of flan has close to 36 grams sugar. It is and seem quite high until you compare it with a can of soda which contains about 44g of sugar.

Is flan the same as custard? Flan (also known as crème caramel) is a custard of sugar, milk, cream, and egg yolks, baked in a caramel-sauce-lined ramekin until soft and wiggly. All custards are egg based which would make flan a type of custard.

It's always the simple things in life that are the most difficult to master. With flan the key to a smooth texture is the cooking temperature. Cooked for too long or cooked at too high of a temperature and the custard will have a slightly pock-y curdled texture.

Place the baking dish/es inside another, larger oven safe dish with a layer of hot water to create a water bath. Bake at 350° F for 60-80 minutes, or until the center looks jiggly (think jello) but no longer liquid. Remove the flan from the oven and allow time to cool. Loosen & flip the flan.

a perfectly cooked flan should be firm around the edge. and still have a little bit of a jiggle to it in the center, it'll finish setting as it cools.

Place pans in oven and bake uncovered for 1 hour. Cover loosely with foil and bake another 30 minutes. Remove flan pan from larger pan and cool before refrigerating overnight (or at least 8 hours).

Should flan be cooked covered or uncovered? ›

Covering and Baking the Flan

Covering the custard not only prevents it from forming a skin, but also helps it cook faster. When testing flans baked covered versus uncovered, the covered flans baked in one-third less the time.

Bake the flans for about 20 minutes, or until a knife inserted into the center comes out clean. TIP: They will still be quite 'wobbly', but don't be tempted to leave them in for too long as this may result in sweet scrambled egg.

Overcooking is what causes that “acne-like” look of the imperfect flans and gives it a too eggy taste plus a bit rubbery, unpleasant texture. I did not feel this moment the first time I made flan, either, so don't worry too much.

a perfectly cooked flan should be firm around the edge. and still have a little bit of a jiggle to it in the center, it'll finish setting as it cools.

It's normal. Caramel hardens when you pour it into a ramekin but gradually melts into syrup during cooking. If the layer of caramel poured into a ramekin is too thick, it will not have time to completely melt during cooking.

A dessert flan is made of eggs; sweetened condensed milk, cream or whole milk; and flavorings such as vanilla, orange, coconut, or coffee. Because egg-based custard is delicate, flan is baked in a water bath in the oven.

Sugar: A cup of white sugar is melted on the stove until it's liquified and golden. Eggs: You'll need three whole eggs. Sweetened condensed milk: Because all the most delicious recipes call for a can of sweetened condensed milk. Evaporated milk: A can of evaporated milk gives the flan a richer flavor than regular milk.

The strawberry flan base recipe is mums easy 2-2-2-1 formula. That's 2 eggs, 2oz sugar, 2oz flour and 1 tablespoon of water. A couple of quick notes; To avoid an over-stuffed pantry, I make my own self-raising flour by adding baking powder to plain flour.

What it comes down to is this: Flan is a custard and egg pudding is usually a pudding — but not always. Caramel is also involved, but we'll get into that later. Both custard and pudding are sweet, goopy desserts made mostly from cream and then cooked.