Best 7 Strawberry Flan Recipes

RUBY'S STRAWBERRY JELL-O® FLAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted cake pan (such as Bundt®) with cooking spray.
• Beat cake mix, 1 cup water, vegetable oil, and 3 eggs together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes.
• Beat condensed milk, evaporated milk, 4 eggs, and vanilla extract together in another bowl until flan mixture is smooth, about 3 minutes. Pour into prepared cake pan. Pour 3/4 of the strawberry cake batter on top of the flan mixture. Set cake pan in a roasting pan. Pour water into the roasting pan to read halfway up the sides of the cake pan.
• Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool to room temperature, about 30 minutes. Refrigerate until chilled, at least 6 hours.
• Place a plate on top of the cake pan and invert to loosen cake. Flip cake pan and plate back to return cake to the pan.
• Combine boiling water and gelatin in a bowl; stir until gelatin is dissolved. Pour 1 cup cold water into gelatin mixture. Let cool until gelatin mixture is warm to the touch. Pour gelatin mixture into the cake pan along the sides so that the gelatin runs under the cake and cake begins to float. Refrigerate until set; at least 5 hours.
• Remove cake from refrigerator and place pan in hot water to loosen from the sides of the cake pan. Invert onto a serving plate.

STRAWBERRY FLAN - FLAN DE FRESAS

Steps:

• 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.

STRAWBERRY FRUIT FLAN

Steps:

• Cake:.
• Separate yolks from egg whites. Beat the yolks, water, sugar and vanilla sugar until foamy. Add the flour and baking powder to this mixture.
• Beat the egg whites until stiff and carefully fold them into the above mixture.
• Pour into greased flan form and bake at 350° for ca. 25 minutes. Remove from pan and let cool.
• Cake tends to stick to pan, if this happens do the following: turn cake onto cooling rake, if it does not come out easily, run a tea towel under cold water, wring and place over bottom of flan form. The cake should then drop out easily.
• Syrup:.
• Mix together all ingredients and stir until the sugar has dissolved. Pour over cool cake. Top with sliced fruit and glaze.
• You do not need to use the syrup, if you do, use it carefully as you do not want to drown the cake in it. It is only meant to give it a bit of a kick.
• Serve with whipped cream and enjoy!

STRAWBERRY FLAN

Steps:

• Preheat oven to 350 degrees.
• Mix the sugar and cornstarch in a bowl. Add the vanilla and eggs, and mix well with a whisk for 30 to 40 seconds. Add the milk and mix until it is incorporated.
• Quarter the berries and distribute them evenly in a 6-cup gratin dish.
• Pour the egg mixture over the berries and place the gratin dish on a cookie sheet. Bake the gratin in the oven for about 40 minutes, until just set. Cool to room temperature.
• Sprinkle confectioner's sugar on top of the cool gratin and serve.

STRAWBERRY FLAN

Steps:

• Preheat over to 350.
• Cream butter and 3/4-1 cups sugar together til light and fluffy.
• Beat in eggs.
• Combine flour and baking powder.
• Add to butter and eggs mixture.
• In a grease 9 inch pie or flan pan, press the pastry dough covering bottom and up sides.
• Spread strawberries into crust.
• Sprinkle with 1/2 cup sugar.
• Bake at 350 for 25-30 minutes til crust is golden.

STRAWBERRY FLAN

Steps:

• Mix gelatin according to directions and cool to room temperature. Mix cream cheese until smooth and creamy slowly adding and mixing gelatin gradually. When the gelatin and cream cheese is well mixed, beat it on medium until fluffy and pour into a mold. Chill until solid at least 2 hours (better over night). Turn out onto plate and cover with cool whip and sliced strawberries.

STRAWBERRY FLAN

Steps:

• 1. Cream softened butter and sugar until light and fluffy. Beat in egg.
• 2. Combine flour and baking powder. Add to butter and egg mixture.
• 3. In a greased pie pan or pastry dish, press the pastry dough into place covering the bottom and sides.
• 4. Spread strawberries into the dish. Sprinkle berries with sugar.
• 5. Bake at 350 degrees for 25 to 30 minutes or until pastry is golden brown.