Strawberry Flan Recipe
- 1 pint Fresh, Ripe Strawberries
- ¾ cup Granulated Sugar
- 1 can (14 oz) can Condensed Milk
- 6 Eggs
- Caramelized Sugar Topping
- ½ cups Granulated Sugar
- Mint for Garnish
- Optional: Reserve about 4-5 diced fresh strawberries for garnish.
- Heat the oven to 350 degrees F.
- Put a heavy skillet or saucepan over medium heat for 30 seconds.
- Add ½ 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 the ramekins. Set aside.
- Wash the strawberries and remove the stem. 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 ¾ in the water. In Spanish, a “water bath” is called a “baño 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. Serve.