Strawberry Flan Flan De Fresas Recipes

Steps:

• Heat the oven to 350 degrees F.
• Put a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup granulated sugar.
• With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized).
• Pour caramelized sugar into each of six ramekins. Set aside.
• Wash and hull the strawberries. Place the strawberries, sugar, eggs and condensed milk in to a food processor or blender and blend until strawberries are minced and all ingredients are mixed thoroughly. Ladle the strawberry mixture into each ramekin. Cover each ramekin with aluminum foil.
• Place each ramekin into a large open, oven-proof pan, such as a broiler pan. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water. In Spanish, a "water bath" is called a "bano Maria.".
• Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool.
• Once cool, place in refrigerator to chill. When you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan. Then, place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate. Garnish with fresh strawberries and mint and a few slices of strawberry.

Steps:

• Preheat the oven to 350 degrees F.
• In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.)
• Pour into a metal flan mold or 9-inch cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden.
• Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and Kahlua and whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours.
• To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. Garnish with powdered cocoa and top with Mexican chocolate shavings.
• Cut into wedges and serve immediately.

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook sugar over medium-high heat, stirring frequently, until melted and light caramel color. Pour into 8 (6-oz) custard cups. Place on cooling rack to cool.
• Meanwhile, in medium bowl, beat eggs with whisk until well blended. Stir in soymilk and yogurt. Pour over sugar mixture in custard cups. Place in two 13x9-inch pans. Carefully pour very hot water into each pan until halfway up sides of custard cups.
• Bake 50 to 60 minutes or until knife inserted in center comes out clean. Carefully remove cups from water. Cool 30 minutes. Cover and refrigerate 2 to 3 hours. To unmold, run knife around edge of custard cup to loosen; turn upside down onto serving plate. Top with strawberries.

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.

Steps:

• Preheat over to 350.
• Cream butter and 3/4-1 cups sugar together til light and fluffy.
• Beat in eggs.
• Combine flour and baking powder.
• Add to butter and eggs mixture.
• In a grease 9 inch pie or flan pan, press the pastry dough covering bottom and up sides.
• Spread strawberries into crust.
• Sprinkle with 1/2 cup sugar.
• Bake at 350 for 25-30 minutes til crust is golden.