Spring and summer mean berry season, and this Mexican strawberry flan, made in individual custard cups, look festive garnished with a few slices of strawberry and sprigs of fresh mint.
- 1 ¼ cups sugar
- 2 cups sliced strawberries, plus extra for garnish
- 1 can condensed milk (14 ounces)
- 6 eggs
Preheat the oven to 350° F.
Melt ½ cup sugar in a saucepan over low heat, stirring with a wooden spoon until the syrup darkens. Pour the syrup into six individual custard cups or ramekins.
Place the strawberries, milk and eggs in a blender container and blend until the mixture is smooth and the strawberries are in small pieces. After any foam produced by blending has settled, pour the mixture into individual cups. Cover the cups tightly with foil.
Steam in a water bath in the oven, checking one of the flans with a knife after 30 minutes, and every five minutes thereafter. (The individual cups will require a shorter time in the oven than a large mold.)
Cool, then chill in the refrigerator for at least an hour and up to one day. Uncover and unmold onto serving plates. Garnish with additional sliced strawberries and mint sprigs if desired. Makes 6 servings.
Flavorful flan: Making Mexico’s classic dessert