This is another dessert I have made more than twice in the last couple of weeks. The reason is when I make four servings I eat three of them and have only one left for John and Maya to fight over (baby’s fault, of course!). The first time, John got to it first; Maya pouted for days. I had to make it again so I can have my three servings (!!) and leave one for Maya. This time I made sure she got it. Seeing that everybody liked it I made it a third time.
You see, with desserts this easy and quick to make, you’re really tempted to bake more often.
This flan is very fruity and a tad less custardy than other flans—it has a light bite to it because of the ground almonds. It is puffed up like a soufflé when it comes out of the oven but quickly shrinks to about three thirds of its size as it cools down. The bubbling caramelized strawberry syrup that forms around the flan makes it soo irresistible.
STRAWBERRY-ALMOND FLAN RECIPE
Yield: 4 servings
Prep Time: 10 MIN
Cook Time: 20 MIN
8 large strawberries, hulled and quartered
2 large eggs
4 tablespoons turbinado sugar, plus more for sprinkling
3 tablespoons almond meal
½ cup heavy cream
¼ cup milk
¼ teaspoon almond extract
Preheat the oven to 425 F. Place the baking rack in the middle of the oven.
Butter 4 (4-ounce) ramekins. Divide the strawberries among the ramekins.
In a large bowl, whisk the rest of the ingredients together until well combined. Pour the custard mixture equally over the strawberries in the ramekins. Sprinkle with turbinado sugar.
At the time of baking, lower the oven temperature to 375 F. Place the ramekins on the oven rack and bake until set and golden, 20 to 25 minutes. Remove from the oven and let cool on a rack.
Enjoy at room temperature or cold.