Why You’ll Love Strawberry Flan Recipe

I like this recipe because it balances sweetness and freshness perfectly. I enjoy how the sponge stays light, the custard turns silky and rich, and the strawberries add a bright, fruity contrast. I also appreciate that it looks impressive on the table without requiring complicated techniques.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cake Base

3 eggs
100g (½ cup) sugar
75g (⅓ cup) butter, melted
125g (1 cup) flour
22.5ml (1 ½ tbsp) baking powder

Filling

375ml (1 ½ cups) milk
1 vanilla pod, split in half
4 egg yolks
75g (⅓ cup) caster sugar
25g (4 tbsp) flour
450g (3 cups) strawberries, washed and hulled
100g (⅔ cup) white chocolate, melted
30g (⅓ cup) slivered almonds, toasted

Directions

I start by preheating the oven to 180°C / 350°F / gas mark 4. I grease a 30cm (12in) sponge flan baking pan with butter, dust it with flour, and set it aside.

For the cake base, I place the eggs, sugar, and melted butter into a large bowl and blend them until fluffy, which usually takes about three minutes. I then sieve in the flour and baking powder and whisk until everything is smooth. I pour the batter into the prepared pan, spread it evenly, and bake it for 12 to 15 minutes until it turns golden. Once baked, I carefully turn the sponge out onto a cooling rack and let it cool completely.

For the filling, I heat the milk with the vanilla pod in a saucepan, then remove it from the heat. In a separate bowl, I beat the egg yolks with the sugar, add the flour, and stir in a little of the warm milk. I return this mixture to the saucepan with the remaining milk and whisk it over medium heat until it becomes smooth and thick, which takes about four minutes. I remove it from the heat and let the custard cool completely.

When both the sponge and custard are fully cooled, I fill the sponge case right up to the brim with custard. I arrange the strawberries on top, drizzle over the melted white chocolate, and finish with a sprinkle of toasted almonds. I like to serve it straight away with whipped cream or ice cream and extra strawberries on the side.

Servings and Timing

I usually make this flan to serve 8 people. The total time is about 1 hour, with roughly 30 minutes of preparation and 30 minutes of baking and cooking time, plus cooling.

Variations

I sometimes swap the strawberries for raspberries or mixed berries when they are in season. I also like using dark or milk chocolate instead of white chocolate for a deeper flavor. For a nut-free version, I simply leave out the slivered almonds.

Storage/Reheating

I store any leftovers in the refrigerator and enjoy them within one day. I avoid reheating this flan, as I find it tastes best chilled or at cool room temperature. I keep in mind that the custard can soak into the sponge if it sits too long.

FAQs

Can I make this strawberry flan ahead of time?

I don’t recommend making it far in advance because the custard can make the base soggy if it sits too long.

Can I use frozen strawberries?

I prefer fresh strawberries, as frozen ones release too much liquid and affect the texture.

What pan works best for this recipe?

I always use a 30cm (12in) sponge flan pan to get the right shape and depth.

Can I use vanilla extract instead of a vanilla pod?

I sometimes use vanilla extract, but I enjoy the flavor from a real vanilla pod the most.

How do I know when the custard is ready?

I look for a thick, smooth consistency that coats the back of a spoon.

Can I make this gluten free?

I can substitute a gluten-free flour blend for the regular flour with good results.

Is this dessert very sweet?

I find it nicely balanced, with sweetness from the custard and chocolate and freshness from the strawberries.

Can I skip the almonds?

I often leave them out if I want a simpler topping or need a nut-free dessert.

What should I serve with strawberry flan?

I like serving it with whipped cream, vanilla ice cream, or extra fresh strawberries.

Why did my custard turn lumpy?

If that happens, I usually whisk more vigorously or strain it to smooth it out.

Conclusion

I enjoy making this strawberry flan because it combines simple ingredients into a dessert that feels elegant and satisfying. Every time I serve it, I appreciate the contrast of textures and flavors, and it always feels like a rewarding bake from start to finish.