Strawberry Flan

 Strawberry Flan

Ingredients

For the Topping
• 1 cup, mashed strawberries
• 1/4 cup honey
For the Custard
• 1 cups whole milk
• 2 cups whole cream
• 2 tsp pure vanilla extract
• 2 farm fresh eggs
• 6 farm fresh egg yolks
• 1/2 cup real maple syrup
• zest of one lemon

Instructions

1. In a heavy bottomed sauce pan, bring the strawberries and honey to a boil. Lower the heat and simmer, constantly, until it reduces and thickens, 5 to 8 minutes. The natural pectin in the strawberries will give the syrup a thickened jam consistency once cooled.
2. Once the strawberries have been cooked down, place about 1 1/2 – 2 tablespoons to the bottom of each flan mold.
3. Heat the oven to 300F.
4. In a heavy bottomed sauce pan, over medium-high heat bring the milk, cream, and vanilla extract just to a boil. While the milk and cream are coming to a boil, In a separate bowl, whisk together the eggs, egg yolks, maple syrup, and lemon zest. Once the milk has just come to a boil, turn off the heat and gradually whisk in the hot milk into the egg mixture in the bowl.
5. Once the ingredients have been whisked together, pour the custard into the flan molds.
6. Put the individual molds into a baking dish or roasting pan. Using the bain-marie method (water-bath) pour in enough hot water into the baking dish or roasting pan until it reaches halfway up the sides of the molds. Bake for 50 minutes at 300F or until a knife inserted comes out clean.
7. Remove the individual molds from the baking dish or roasting pan and let cool. Chill in the refrigerator for at least 2 hours or preferably overnight before serving. Turn onto a dish and serve garnished with fresh whipped cream and mint.