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Strawberry Flan Slice on a plate
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Strawberry Flan

A light, fluffy and subtly sweet dessert dish. This strawberry flan is always a favorite.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 8 slices
Calories 144kcal

Equipment

  • 1 Springform Tart pan

Ingredients

  • 4 eggs large
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup flour
  • ½ teaspoon baking powder

For the Topping

  • ¾ Pound fresh strawberries hulled and sliced
  • cup heavy cream
  • 1 teaspoon vanilla
  • ¼ cup granulated sugar + 1 tablespoon, separated

Instructions

  • Preheat oven to 350°F. Grease tart pan.
  • In a large bowl, beat egg yolks, sugar and vanilla together until thick and creamy and light in color. About 2-3 minutes.
  • Combine flour, baking powder and salt in a small bowl. Stir to combine, then add to the egg yolk mixture and mix until combined.
  • In a stand mixer with the whisking attachment, or using a handheld electric whisk, beat the egg whites until stiff peaks form.
  • Gently fold the egg whites in the the egg yolk and flour mixture, using a spatula. It’s very important that you fold them in correctly so as not to deflate the eggs. Circle half way around the bowl with the spatula, then drag it through the middle.
  • Pour the batter in the prepared tart pan. Bake for 16 –18 minutes, until golden and a toothpickinserted in the center comes out clean.
  • Allow to cool for 5 minutes before releasing the sides of the pan and allowing the cake to cool fully before decorating.
  • Meanwhile, place the heavy cream, ¼ cup of sugar and vanilla into a large bowl. Beat on high speed for 2 -3 minutes until peaks begin to form. Do not overbeat the cream or you’ll end up with flavored butter.
  • Spread the whipped cream over the flan base, then top with sliced strawberries. Finally, sprinkle the last tablespoon of sugar on top (or dust with powdered sugar if preferred).

Notes

Best if eaten right away, but the flan base can be made ahead of time and stored (wrapped in plastic wrap ) at room temperature. If the flan is fully assembled, wrap with plastic wrap or place in an airtight container and refrigerate for up to 48 hours (the cake may dry out a bit if you do this, that’s why it’s best served fresh).

Nutrition

Serving: 1Slice | Calories: 144kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 61mg | Potassium: 111mg | Fiber: 1g | Sugar: 15g | Vitamin A: 270IU | Vitamin C: 25mg | Calcium: 41mg | Iron: 1mg