Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 4 egg yolks
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch fluted tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour, sugar, salt, and baking powder.
3. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Press the mixture into the bottom and up the sides of the tart pan.
5. Line the crust with parchment paper and fill with pie weights or dried beans.
6. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes or until the crust is golden brown.
7. Let the crust cool completely.
8. In a medium saucepan, combine the sliced strawberries, sugar, cornstarch, and salt.
9. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries break down, about 10 minutes.
10. Remove from heat and let cool slightly.
11. Spread the strawberry mixture evenly over the cooled crust.
12. In a separate saucepan, heat the milk over medium heat until it just begins to simmer.
13. In a mixing bowl, whisk together the egg yolks and vanilla extract.
14. Slowly pour the hot milk into the egg mixture, whisking constantly.
15. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon, about 10 minutes.
16. Pour the custard over the strawberry layer.
17. Chill the flan in the refrigerator for at least 2 hours or until set.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Fat: 16g
Carbohydrates: 39g
Protein: 5g
Sodium: 190mg
Sugar: 23g
Substitutions for ingredients:
- You can use frozen strawberries instead of fresh ones.
- You can use a pre-made pie crust instead of making your own.
Variations:
- You can use other fruits such as raspberries or blueberries instead of strawberries.
- You can add a layer of whipped cream on top of the custard.
Tips and tricks:
- Make sure the crust is completely cooled before adding the strawberry layer.
- Use a food processor to make the crust if you don't want to cut the butter in by hand.
- To prevent the custard from forming a skin, cover it with plastic wrap while it cools.
Storage instructions:
Store the flan in the refrigerator for up to 3 days.
Reheating instructions:
Serve the flan cold.
Presentation ideas:
Serve the flan on a decorative plate with a dollop of whipped cream and a few fresh strawberries on top.
Garnishes:
Fresh mint leaves or chocolate shavings.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
A light salad or fresh fruit.
Troubleshooting advice:
If the custard doesn't thicken, increase the heat slightly and continue stirring until it thickens.
Food safety advice:
Make sure to cook the custard to the proper temperature to avoid any risk of foodborne illness.
Food history:
Flan is a traditional dessert that originated in Spain and is popular in many Latin American countries.
Flavor profiles:
The flan has a sweet and creamy custard layer with a tart and fruity strawberry layer on top.
Serving suggestions:
Serve the flan as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Spanish