Strawberry Flan Recipes

STRAWBERRY FLAN

Steps:

• Preheat the oven to 180°C / 350°F / gas mark 4.
• Grease a 30cm (12in) sponge flan baking pan with butter, then dust with flour & set aside.
• Place eggs, sugar and butter into a large bowl and mix together with a blender until fluffy, which should take about 3 minutes.
• Sieve the flour and baking powder into the egg mixture, then whisk.
• Pour the contents into the prepared baking pan and spread evenly.
• Place the pan in the preheated oven and bake for 12 - 15 minutes until golden brown. Remove the sponge flan from the oven, and carefully tip it out onto a cooling rack to allow it to cool completely.
• Place the milk and vanilla pod in a pan and heat through. Remove from the heat.
• In a separate bowl, beat the egg yolks and sugar.
• Add the flour and a bit of the warm milk and stir.
• Add this mixture to the rest of the warm vanilla milk which is still in the saucepan.
• Whisk over a medium heat until smooth and thickened, which should take about 4 minutes. Remove from the heat and cool completely.
• When the pastry case and custard have cooled down completely, fill the pastry case up to the brim with custard.
• Arrange the strawberries on top and drizzle with melted white chocolate and sprinkle with almonds.
• Serve immediately with whipped cream or ice cream, plus extra strawberries. Enjoy!

FRESH FRUIT FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-by-15 inch jelly roll pan.
• For the crust, sift together the flour, cream of tartar, and baking soda into a mixing bowl. In a separate bowl, cream together white and confectioners' sugars, butter, vegetable oil, egg, and vanilla. Add the dry ingredients. Blend well. Spread the dough evenly on the bottom of the greased pan. Bake until golden brown, 10 to 12 minutes. Allow to cool completely.
• For the filling, cream together the cream cheese, sugar, and vanilla. Spread over the cooled crust. Arrange the fruit on the cream cheese filling and refrigerate.
• For the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely.
• Spoon or brush the glaze evenly over the fruit. Refrigerate until ready to serve.

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:

• Grease a 4x10cm flan tin.Cut pastry sheets in half and line tins. Trim edges. Cover, and refrigerate for 30 minutes.
• Cover pastry with baking paper. Fill with rice. Cook in 190°C oven for 10 minutes Remove rice and paper. Cook for another 10 minute Cool.
• To make the filling, beat egg with 1/4 cup milk. Add yolks, plain flour, cornflour and sugar. Beat till thick. Boil remaining milk in pan. Slowly beat hot milk into egg mixture till smooth. Return mixture to pan. Whisk over fire until boiling and thick. Remove. Stir in vanilla essence. Leave to cool.
• Stir juice and arrowroot over fire until mixture boils and thickened.
• Pour filling into pastry cases. Add strawberries. Brush with orange glaze.

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 TART

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.

STRAWBERRY FLAN CAKE

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.