{"id":553,"date":"2010-06-28T09:00:12","date_gmt":"2010-06-28T16:00:12","guid":{"rendered":"http:\/\/www.cookingwithcandra.com\/blog\/?p=553"},"modified":"2012-03-23T12:45:00","modified_gmt":"2012-03-23T19:45:00","slug":"fresh-strawberry-flan","status":"publish","type":"post","link":"https:\/\/www.cookingwithcandra.com\/blog\/2010\/06\/28\/fresh-strawberry-flan\/","title":{"rendered":"Fresh Strawberry Flan"},"content":{"rendered":"
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It’s that time of year again, when fresh strawberries are plentiful. Of course we will enjoy a lot of strawberry shortcake, but every now and again we like to have something different. This is one of my husbands favorite desserts.<\/p>\n

Directions:<\/h2>\n

Yield: 8″ flan<\/span><\/p>\n

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  1. To make the crust, mix the butter and sugar together with an electric mixer or by hand until smooth.<\/li>\n
  2. Add one cup of all-purpose flour and continue beating until the mixture is crumbly.<\/li>\n
  3. Press mixture firmly on the bottom and up sides of an eight inch flan pan, pie plate, or spring form pan.<\/li>\n
  4. Bake at 375°F for 12-15 minutes or until golden brown.<\/li>\n
  5. To make the filling, mix in a saucepan the sugar, flour and pinch of salt.<\/li>\n
  6. Stir in half a cup of cold milk and blend until smooth.<\/li>\n
  7. Add the remaining two cups of scalded milk slowly and while stirring.<\/li>\n
  8. Temper and add three beaten egg yolks.<\/li>\n
  9. Cook over medium heat, stirring constantly until thickened.<\/li>\n
  10. Remove from heat and add butter and vanilla.<\/li>\n
  11. Poor into prepared crust.<\/li>\n
  12. Cover the filling in the crust with plastic wrap and place into the fridge until completely cooled.<\/li>\n
  13. Remove plastic, put strawberries on top, sliced or whole.<\/li>\n
  14. Take 1\/2 cup of jam and stir over low heat on the stove.<\/li>\n
  15. Strain the heated jam and drizzle over top of the strawberries.<\/li>\n
  16. Your strawberry flan is ready to serve. Top with whipped cream and enjoy!<\/li>\n<\/ol>\n<\/div>\n
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    Ingredients (Shortbread Crust):<\/h2>\n
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    • 1\/2 cup of Butter or Margarine, softened<\/li>\n
    • 1\/3 cup of Sugar<\/li>\n
    • 1 cup of All-purpose flour<\/li>\n<\/ul>\n

      Ingredients (Filling):<\/h2>\n
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      • 2 and 1\/2 cups of Milk<\/li>\n
      • 3\/4 cups of Sugar<\/li>\n
      • 1\/3 cup of Flour<\/li>\n
      • a pinch of Salt<\/li>\n
      • 3 large Egg yolks<\/li>\n
      • 2 tbsp of Butter or Margarine<\/li>\n
      • 1 tsp of Vanilla<\/li>\n<\/ul>\n

        Ingredients (Topping):<\/h2>\n
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        • 1 quart of Fresh strawberries<\/li>\n
        • 1\/2 cup of Apricot or Raspberry or Peach Jam<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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