Creamy Strawberry Flan
A silky, no-bake dessert where a smooth condensed-milk custard meets fresh strawberries under a glossy layer of strawberry jelly. It comes together with a blender and a saucepan — then the fridge does the rest. Bright, light and impossible to stop at one slice.
🛒 Ingredients
10 servings
- 1 can sweetened condensed milk (397 g)
- 1 can heavy cream (200 ml)
- 1 can whole milk (use the empty can as your measure)
- 3 tbsp cornstarch
- 3 tbsp sugar (optional)
- 2 egg yolks, strained
- 1 packet strawberry-flavored gelatin (powder)
- 250 g fresh strawberries, for topping
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Directions
- 1
Add the condensed milk, cream, milk, cornstarch, sugar and strained yolks to a blender. Blend for 1 to 2 minutes until the mixture is perfectly smooth with no lumps.
- 2
Pour into a saucepan and cook over low heat, stirring constantly with a spatula. It should thicken into a cream — about 8 to 12 minutes, depending on whether you want a firmer or looser set.
- 3
Pour the warm cream into a rectangular glass dish and let it cool to room temperature.
- 4
Halve the strawberries and arrange them cut-side up across the cooled custard.
- 5
Prepare the gelatin according to the package instructions, let it cool slightly, then spoon it gently over the strawberries so they stay in place.
- 6
Refrigerate for at least 4 hours, until the jelly is fully set. Serve well chilled, sliced into portions.
💡 Chef's Tip
Let the custard cool before adding the strawberries and jelly — if they go on while it's hot, the surface softens and the jelly won't set cleanly. For neat slices, run the knife under hot water between cuts. You can swap the strawberry gelatin for plain gelatin mixed with a splash of strawberry syrup.
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