Strawberry Flan Recipes

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STRAWBERRY TART



Strawberry tart image

Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème pâtissière

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert

Time 1h20m

Yield Serves 12

Number Of Ingredients 14

125g unsalted butter , softened slightly
85g icing sugar
1 egg
200g plain flour , plus extra for dusting
100g strawberry jam
500g strawberries , (small hulled, large sliced)
2 tbsp apricot jam
300ml milk
150ml double cream
1 tsp vanilla extract
3 egg yolks
60g caster sugar
3½ tbsp cornflour
50g butter , cubed and softened

Steps:

  • Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
  • Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
  • Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
  • To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
  • Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.

Nutrition Facts : Calories 377 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

RUBY'S STRAWBERRY JELL-O® FLAN CAKE



Ruby's Strawberry Jell-O® Flan Cake image

This cake recipe was created by me; I wanted to try something unique, something that is different than any cakes that I have made before. This 3 layer cake is creamy and so moist! The result was amazing! My friends and family loved it!

Provided by Ruby Atallah- Hamdallah

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 13h

Yield 10

Number Of Ingredients 12

cooking spray (such as Pam®)
1 (18.25 ounce) package strawberry cake mix
1 cup water
⅓ cup vegetable oil
3 cups eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
4 eggs
1 teaspoon vanilla extract
2 (3 ounce) packages strawberry-flavored gelatin (such as Jell-O®)
2 cups boiling water
1 cup cold water

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.

Nutrition Facts : Calories 638.2 calories, Carbohydrate 82 g, Cholesterol 369.9 mg, Fat 26.4 g, Protein 20.1 g, SaturatedFat 9.7 g, Sodium 612.4 mg, Sugar 64.2 g

STRAWBERRY FLAN - FLAN DE FRESAS



Strawberry Flan - Flan De Fresas image

This rich dessert is a variation of the traditional Spanish dessert called "Flan." Instead of vanilla, this flan is flavored with fresh strawberries.

Provided by CaliforniaJan

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

1 pint fresh ripe strawberry
3/4 cup granulated sugar
1 (14 ounce) can can condensed milk
6 eggs
1/2 cup granulated sugar
mint leaf, optional garnish
6 strawberries, sliced, optional for garnish

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 FLAN CAKE



Strawberry Flan Cake image

Looking for a new bake sale favorite? Our fresh strawberry flan cake takes only 20 minutes of prep work on your end and can please 16 people!

Provided by My Food and Family

Categories     Dairy

Time 4h35m

Yield 16 servings

Number Of Ingredients 10

2 cups sugar, divided
1/4 cup water
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
4 eggs
1 tsp. vanilla
1 pkg. (2-layer size) white cake mix (Do not use a pudding-in-the-mix cake mix)
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 cup thawed COOL WHIP Whipped Topping
8 small fresh strawberries

Steps:

  • Heat oven to 375ºF.
  • Cook 1 cup sugar and water in saucepan on medium-high heat 10 min. or until sugar is melted and deep golden brown in color. (Do not stir.) Immediately pour into 12-cup fluted tube pan sprayed with cooking spray; tilt pan to evenly cover bottom with syrup. Set aside. Blend evaporated milk, cream cheese, eggs, vanilla and remaining sugar in blender until smooth.
  • Prepare cake batter as directed on package; blend in dry gelatin mix. Pour over syrup in bottom of pan; gently ladle cream cheese mixture over cake batter. Cover with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
  • Bake 1 hour 15 min. or until toothpick inserted near center comes out clean. Cool completely. (Do not remove cake from pan.)
  • Refrigerate 2 hours. Loosen cake from sides of pan with knife; invert onto plate. Gently remove pan. Serve cake topped with COOL WHIP and strawberries.

Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.7737 g, Sugar 0 g, Protein 6 g

STRAWBERRY FLAN



STRAWBERRY FLAN image

Categories     Cheese     Fruit     Freeze/Chill     Low Carb

Yield 12

Number Of Ingredients 4

1 - 4 oz.pkg. sugar free gelatin strawberry flavored
1 - 8 oz pkg. cream cheese
1 pint strawberries, cleaned & sliced
1 small container cool whip

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.

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