Greetings, fellow food aficionados! Today, we embark on a sweet and luscious adventure into the heart of Spanish dessert culture, and our star of the day is none other than the delectable Spanish Flan de Fresa.
Imagine a dessert so divine that it effortlessly combines the creamy richness of flan with the vibrant allure of fresh strawberries. This, my friends, is the enchanting world of Flan de Fresa – a dessert that embodies the very essence of Spain’s culinary prowess.
In Spain, dessert is not merely an afterthought; it’s a grand finale, a crescendo of flavors that leaves a lasting impression. And Flan de Fresa is no exception. With its silky custard adorned with a luscious strawberry sauce, it’s a celebration of the country’s love for both tradition and innovation.
Today, I invite you to join me on a tantalizing journey through the history, ingredients, and artistry that make Flan de Fresa a cherished treasure in Spanish cuisine. So, prepare your taste buds for a sweet symphony of flavors, and let’s dive into the world of this irresistible Spanish treat. ¡Vámonos!
What does Flan de Fresa taste like? Is it made with fresh strawberries?
Ah, the texture and flavor of Flan de Fresa! Brace yourselves, my fellow food enthusiasts, because this Spanish dessert is a true masterpiece that will take your taste buds on a heavenly journey.
Picture a dessert that’s as velvety as a Spanish flamenco dancer’s gown, and you’ve got the essence of Flan de Fresa. The texture is nothing short of sublime. The flan base is incredibly smooth and creamy, with a luxurious consistency that melts in your mouth. It’s the kind of dessert that makes you close your eyes, savor every spoonful, and sigh with contentment.
But what truly elevates Flan de Fresa is its strawberry-infused magic. Imagine the delicate embrace of ripe strawberries, pureed to perfection and swirled into the flan. These ruby-red jewels add a subtle fruity note that not only enhances the creaminess but also imparts a touch of freshness to each bite.
Flan de Fresa is a tantalizing blend of sweet and fruity, with a hint of caramel goodness. As your spoon glides through the velvety custard, it encounters a whisper of strawberry caramel. This adds a delightful contrast of deep caramel notes that perfectly balance the sweetness of the custard and the strawberry sauce.
But it’s the strawberries that steal the show. Their natural sweetness and tartness create a symphony of flavors that dance on your palate. It’s a harmonious union where the richness of the custard meets the vibrant, sun-kissed essence of ripe strawberries. Every bite is like a burst of summertime, a reminder of Spanish fields brimming with juicy berries.
As you savor this dessert, you’ll notice that it’s not overly sweet, allowing the natural flavors of the strawberries to shine through. It’s a dessert that’s as sophisticated as it is comforting, making it a beloved treat for all ages.
So, there you have it, the enchanting texture and flavor of Flan de Fresa – a dessert that embodies the very essence of Spain’s culinary artistry. With its velvety custard and the sweet embrace of ripe strawberries, it’s a dessert that will have you craving just one more heavenly bite. ¡Que rico!
How to Make Flan De Fresa
EQUIPMENT NEEDED
- Measuring cups and spoons
- Strainer
- 2 Big bowls
- Flan molds
- Cutting board
- Knife
- Rod blender/ whisk
- Immersion blender /food processor
- Saucepan
- Fine mesh strainer
- Baking tray
- Aluminum foil
INGREDIENTS
- 300 gr fresh strawberries
- 4 tp sweet, condensed milk
- 6 eggs
- 300 ml heavy whipping cream
For the strawberry syrup:
- 1 cup fresh strawberries
- 100 gr white sugar
- a splash of water (optional)
For garnish:
- Heavy whipped cream
- Strawberry syrup
STEP-BY-STEP INSTRUCTIONS
1 — Wash the strawberries and strain well. Cut into halves and discard the top and leaves.
2 — In a bowl with an immersion blender or a food processor, process the strawberries until a smooth texture is achieved.
3 — Add the condensed milk into the bowl and mix well.
4 — In a separate bowl, add the eggs and whisk well with a rod blender or a whisk.
5 — Add the heavy whipping cream to the whisked eggs and mix.
6 — Combine both bowls, making sure to mix well.
7 — In a saucepan, add the strawberries for the syrup (washed, halved, and top removed) alongside the sugar. Cook on medium-high heat and smash with a spoon or spatula until a thick texture is formed. If needed, add a splash of water to make it a bit runnier.
8 — Process if needed, with a food processor or immersion blender until a smooth texture is achieved.
9 — Add a tablespoon of the strawberry syrup to the bottom of each of the flan molds.
10 — Top up each mold with the flan mixture, making sure to leave a bit of room on top.
11 — Place the filled flan molds into a baking tray. Add water up until the middle of the flan molds and cover with aluminum foil.
12 — Cook in the oven for 45 minutes at 190 C/375 F.
13 — Let cool on a rack outside of the oven. Then transfer to the fridge and let sit for at least 3 hours.
14 — Run a knife carefully alongside the borders of the flan molds to release the flans.
15 — Flip and serve on small plates with some more of the strawberry syrup and some whipped cream.
Notes and FAQs
Still with doubts? Don’t worry; we spill all the tea about ingredients, cooking methods, storage, etc., in this section so you can reproduce this recipe like a local.
Notes on the Ingredients:
Strawberries: of course, fresh is the best, but if you want to cook Strawberry flan outside their season, you can also do it with frozen strawberries; just make sure to thaw them before using them, especially for the flan.
Sweet condensed milk: this flan can be made with regular white sugar instead of condensed milk. However, I like the taste it adds and also the creaminess. This amount of condensed milk makes the Strawberry flan not too overly sweet, but if you prefer to have it sweeter, feel free to adjust the amount and add more condensed milk.
Strawberry syrup: I recommend doing it at home; however, storebought will work well, too, so feel free to get It at the grocery store and skip those extra steps.
Cooking method:
By cooking the flan in the oven with some water, the flan gets not only cooked by the heat but also the steam, resulting in the perfect cooking method.
Storage:
Flan can be stored in the fridge inside the individual flan molds covered with plastic wrap for up to 5 days.
Strawberry Flan Recipe – Flan De Fresa
Equipment
- Measuring cups and spoons
- Strainer
- 2 Big bowls
- Flan molds
- Cutting board
- Knife
- Rod blender/whisk
- Immersion blender/food processor
- Saucepan
- Fine mesh strainer
- Baking tray
- Aluminum foil
Ingredients
- 300 strawberries fresh
- 4 tbsp condensed milk
- 6 eggs
- 300 ml heavy whipping cream
For the strawberry syrup:
- 1 cup strawberries fresh
- 100 g white sugar
- 1 splash water (optional)
For garnish:
- Heavy whipped cream
- Strawberry syrup
Nutrition
Instructions
- Wash the strawberries and strain well. Cut into halves and discard the top and leaves.
- In a bowl with an immersion blender or a food processor, process the strawberries until a smooth texture is achieved.
- Add the condensed milk into the bowl and mix well.
- In a separate bowl add the eggs and whisk well with a rod blender or a whisk.
- Add the heavy whipping cream to the whisked eggs and mix.
- Combine both bowls making sure to mix well.
- In a saucepan add the strawberries for the syrup (washed, halved and top removed) alongside the sugar. Cook on medium-high heat and smash with a spoon or spatula until a thick texture is formed. If needed add a splash of water to make it a bit runnier.
- Process if needed with a food processor or immersion blender until a smooth texture is achieved.
- Add a tablespoon of the strawberry syrup to the bottom of each of the flan molds.
- Top up each mold with the flan mixture making sure to leave a bit of room on top.
- Place the filled flan molds into a baking tray. Add water up until the middle of the flan molds and cover with aluminum foil.
- Cook in the oven for 45 minutes at 190 C/375 F.
- Let cool on a rack outside of the oven. Then transfer to the fridge and let sit for at least 3 hours.
- Run a knife carefully alongside the borders of the flan molds to release the flans.
- Flip and serve on small plates with some more of the strawberry syrup and some whipped cream.
