Strawberry Flan Recipe

Name: Strawberry Flan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g plain flour; 50 g butter; 50 g lard (white vegetabe fat); 2 teaspoons caster sugar; 1 medium egg yolk, beaten; 1 medium egg; 1 egg yolk; 50 g caster sugar; 25 g plain flour; 300 ml milk; 3 drops vanilla essence; 450 g strawberries, cleaned and hulled

Servings: persons

175 g plain flour
50 g butter
50 g lard (white vegetabe fat)
2 teaspoons caster sugar
1 medium egg yolk, beaten
1 medium egg
1 egg yolk
50 g caster sugar
25 g plain flour
300 ml milk
3 drops vanilla essence
450 g strawberries, cleaned and hulled

1
Preheat the oven to 200C/400F/Gas 6 Place the 175 g flour, butter and vegetable fat in a food processor and blend until the mixture resembles fine breadcrumbs.
2
Stir in 2 tsp caster sugar then with the machine running add 1 egg yolk and enough water to make a fairly stiff dough.
3
Knead lightly, cover and chill in the refrigerator for 30 minutes.
4
Roll out the pastry and use to line a 23 cm loose bottomed flan tin.
5
Place a piece of greaseproof paper in the pastry case and cover with baking beans or rice.
6
Bake in the preheated oven for 15-20 minutes, until just firm.
7
Reserve until cool.
8
Make the filling by whisking the whole egg and the 1 egg yolk and 50 g caster sugar until thick and plae.
9
Gradually stir in the 25 g flour and then the milk.
10
Pour into a small saucepan and simmer for 3-4 minutes stirring throughout.
11
Add the vanilla essence to taste, then pour into a bowl and leave to cool.
12
Cover with greaseproof paper to prevent a skin from forming.
13
When the filling is cold, whisk until smooth then pour on to the cooked flan case.
14
Slice the strawberries and arrange on the top of the filling.
15
Decorate with mint leaves and serve.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 175 g plain flour, 50 g butter, 50 g lard (white vegetabe fat), 2 teaspoons caster sugar, and more.

Yes, Strawberry Flan falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Strawberry Flan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions