Switch the palette to suit the room. Your choice is saved locally.
These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.
In a small, heavy-bottomed saucepan, combine the 1/3 cup granulated sugar with 2 tablespoons of water. Cook over medium heat without stirring until the sugar dissolves and turns into a deep amber caramel. Keep an eye on it; it can go from golden to burnt quickly.
Immediately pour the hot caramel into six individual heatproof ramekins or a single 8-inch round heatproof dish, tilting to coat the bottom evenly.
Carefully pour the strained custard mixture over the set caramel in the prepared ramekins or dish. Cover each ramekin loosely with foil or cover the single dish with foil. Place the ramekins in a large steamer basket or a pot with a steaming rack.
Steam over simmering water for 25-30 minutes, or until the custard is just set around the edges but still slightly wobbly in the center. This slight jiggle means it will be silky smooth once chilled.
Remove the flans from the steamer and let them cool completely at room temperature. Once cool, refrigerate for at least 2 hours, or preferably overnight, until thoroughly chilled.
To serve, run a thin knife around the edge of each flan, invert onto individual plates, and garnish with the 6 servings strawberries.
Per serving
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
