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5
from 1 vote
Strawberry Flan
A beautiful strawberry flan featuring fresh strawberries on a bed of pastry cream on a butter crust. A tribute to my German heritage.
Prep Time
25
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Dessert
Cuisine:
German
Keyword:
flan, strawberry, strawberry flan
Servings:
12
Calories:
246
kcal
Author:
Getty Stewart
Ingredients
Crust
¾
cup
Butter
softened
¼
cup
Icing Sugar
1½
cups
Flour
Pastry Cream
2
Egg Yolks
2
tbsp
Sugar
2
tbsp
All-purpose Flour
¾
cup
Milk
2
tsp
Butter
1
tsp
Vanilla Extract
Topping
1
cup
Strawberries
½
cup
Apple or Apricot jelly
2
tbsp
Water
Instructions
Preheat oven to 425°F (220°C).
Beat butter and icing sugar until well combined.
Add flour and beat on low speed until crumbly.
Press crumbs into the bottom and ¼ inch (6 mm) up the sides of a 10-12 inch (25-30 cm) springform or flan pan.
Prick bottom with fork and bake for 8 to 10 minutes. Cool.
For pastry cream, whisk together egg yolks, sugar and flour.
In saucepan, heat milk until bubbles begin to form.
Whisking constantly, slowly pour hot milk into the yolk mixture.
Return mix to saucepan and bring to boil. Whisk constantly and cook for 3 minutes. Remove from heat and add butter and vanilla.
Pour into bowl. Cover surface of cream with plastic wrap and refrigerate for 3 hours.
To assemble flan, spread pastry cream on top of crust, follow with sliced or whole strawberries placed tightly on top of the cream.
For a glossy finish, brush strawberries with a jelly glaze.
For glaze, heat jelly and water in small saucepan until no lumps remain. Use a pastry brush to paint the glaze on the strawberries.
Refrigerate and serve within 6 hours.
Notes
Yield Makes 10 - 12 slices
Nutrition
Calories:
246
kcal
|
Carbohydrates:
27
g
|
Protein:
3
g
|
Fat:
14
g
|
Sodium:
126
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Iron:
1
mg