Step-by-Step 6-Ingredient Strawberry Flan
By mamashighstrung on February 03, 2014
Here's a Latino-inspired recipe you'll fall in love with this Valentine’s Day... a creamy 6-ingredient strawberry flan.
Caramel… fresh strawberries… chocolate curls. Are you with me?
But as fabulous as that sounds, the best part about this seemingly decadent dessert is that it’s low in fat. Seriously.
I wrote this recipe for my pals at Right@Home, the bilingual website that has some amazing (and Pinnable!) Valentines recipes and crafting ideas. They’ve also got great tips for cleaning and organizing your home (who couldn’t use that kind of help, especially at this time of year?).
So if you've ever wondered how to make flan, here's a step-by-step tutorial for this lusciously elegant dessert!
6-Ingredient Strawberry Flan
prep: 20 minutes
bake: 45 minutes
resting time: 4 hours (or more)
1¼ cups sugar
¼ cup water
1 can (14 ounces) fat-free sweetened condensed skilm milk
1 pint strawberries, with stems removed, divided
8 egg whites or 1-cup liquid egg white substitute
1 4-ounce chocolate bar
let’s get to it…
Place six 6-ounce ramekins in a 13x9x2-baking dish; set aside. Heat oven to 350°F. Boil 4-cups of water; set aside.
Heat sugar and water in a small saucepan on medium high heat. Stir gently with a wooden spoon or silicone spatula until sugar dissolves and mixture comes to a boil. Take care not to splash the sides of the saucepan or the sugar will crystalize. Reduce heat to medium and cook without stirring for 5 to 8 minutes or until sugar has turned a golden brown.
Remove from heat immediately and pour caramel evenly into ramekins, rotating each so caramel coats sides and bottom.
Blend half of strawberries in a blender container until smooth (you’ll want about 1-cup pureed strawberries). Add sweetened condensed milk and egg whites or egg substitute. Blend until smooth, about 1 minute.
Pour mixture evenly into ramekins on top of caramel sauce. Pour boiling water into baking dish to come up to half the height of the mold. Cover lightly with foil. Bake for 40 to 45 minute, or until a knife inserted into the center comes out clean and the Strawberry Flan custard is set.
Remove ramekins from water and cool on a rack for 30 minutes. Refrigerate Strawberry Flan at least 4-hours or overnight.
Run a thin knife around the mold edges to loosen.
Hold a plate over the mold; quickly turn over to unmold the Strawberry Flan. Let caramel drip down the sides.
Slice remaining strawberries in half. Cut the top part where you removed the stem into a V; set aside.
Microwave chocolate on a microwaveable plate on high for 15 to 20 seconds. Slowly pull a vegetable peeler over the bottom of chocolate, allowing a thin layer to curl as it is peeled off. For thinner curls, pull peeler over the edge of the chocolate bar. Use toothpicks to move chocolate curls. Garnish each flan with curls and strawberry hearts.
Cook’s Tip: No ramekins? Make it in a 9-inch deep-dish pie plate! Place the pie-plate in a large roasting pan after pouring in the caramel. Add the prepared flan mixture. Increase the baking time to 55 to 60-mminutes.
If some of the caramel remains in the ramekin after unmolding, dip the bottom in very hot water. Pour over flan.