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Flan brings back happy memories from my childhood in Mexico. I don’t make it often, but when I do, I try to give it a new or seasonal twist. Since strawberries are in season, it’s time for strawberry flan.
One important thing to consider: Flan usually doesn’t take more than an hour to bake, like my blueberry-lemon flan recipe here, but this strawberry flan took a little longer to set. It’s worth the wait though. Make sure it’s very cold before you serve it, I recommend making it one day in advance and refrigerating it overnight.
Related post: Why strawberries are good for you
Prep time: 5 minutes
Baking Time: approx 2 hours and 45 minutes
Cooling time: 1-2 hour on the counter + 4-5 hours in the fridge (if you can cool it overnight, even better)
- 1 cup of sugar
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can condensed milk
- 6 eggs at room temperature
- 10 oz fresh strawberries, washed and hulled + a few more for decoration
You will also need
- 1 (9.5 inches) round baking pan (I like glass)
- A baking pan large enough to fit the 9.5″ round baking pan inside, and deep enough that you will be able cover 1/2 the height of your 9.5″ pan with water.
Pre-heat oven to 350 degrees F
Add sugar to skillet over medium-high heat and stir constantly with a spoon until sugar dissolves and turns to caramel. If this is you first time making caramel, before the sugar turns to caramel, it will create lots of “rocks.” Don’t worry. Keep stirring and they will eventually dissolve. Once it’s ready (see photo below), very rapidly and carefully (caramel is extremely hot, you don’t want to touch it) spoon caramel out evenly into the baking pan, tipping it a little in order to cover the entire bottom. Set aside.
Pour the evaporated milk, condensed milk, eggs and strawberries into a blender. Mix until all ingredients are well integrated.
Pour mix into the baking pan, then cover tightly with foil.
Take the larger baking pan and place the smaller one inside. Carefully pour water into the outer pan until it reaches half the height of the inner pan.
Bake for 2 hours and 45 minutes. However, check your flan starting at around the 2 hour mark. Depending on the oven, it can take more or less time. You will know when it is ready when you touch the center of the flan and it feels firm yet still wiggles.
When flan is done leave it on a rack to cool down for about 1-2 hours. Then put it in the refrigerator for at least 4 hours, overnight is even better.
When it is completely cooled and you are ready to serve, carefully loosen the flan with a knife along the edge of the baking pan, cover it with your serving plate, and in one fluid motion turn it upside down onto the plate. You will see the delicious caramel running out the sides of the flan. Decorate with more strawberries.