A French Strawberry Flans Recipe

These French Strawberry Flans are not the easiest to make. This is because there is the pastry base, the filling, and the glaze. The recipe consists of a few ingredients and some mixer and pan use so it is a bit fiddly. However, having said that, making these flans is definitely worth the effort.

They also look nice and are great as party food or for a special occasion. These French Strawberry Flans are great and there is nothing like a homemade dessert. Enjoy!


2 sheets shortcrust pastry, thawed

Orange Glaze

1/3 cup orange juice

1 tablespoon brandy

2 teaspoons arrowroot

2 punnets strawberries, halved


1 egg

1 1/4 cups milk

2 egg yolks

1 tablespoon plain flour

1 tablespoon cornflour

1/4 cup caster sugar

1 teaspoon vanilla essence


Grease 4 loose based flan tins (10 cm each).

Cut pastry sheets in half and line the tins with pastry, trimming the edges.

Place tins onto an oven tray.

Cover and refrigerate for 30 minutes.

Cover pastry with baking paper and fill with rice or weights.

Cook in the oven at 190 degrees celsius for 10 minutes or until lightly browned. Cool.

Method Filling

Place the egg in a bowl and beat in 1/4 cup of milk using an electric mixer.

Add yolks, flour, cornflour and sugar, beating until thick.

Place remaining milk in a saucepan and bring to the boil.

Remove milk from the heat.

Gradually beat hot milk into the egg mixture until smooth.

Return the mixture to a saucepan whisking over heat until the mixture boils and thickens.

Remove from the heat, stir in essence. Cover with plastic wrap and allow it to cool.

Method Orange Glaze

Combine orange juice, brandy, and arrowroot in a small saucepan, stir over heat until mixture boils and thickens.

To Serve

Divide the filling evenly among pastry cases, top with strawberries, Brush the strawberries with the Orange Glaze.

A plate of French Strawberry Flans.
French Strawberry Flans


Flans are best assembled just before serving.

Best eaten fresh.

Will keep if sealed in an airtight container in the refrigerator for up to 3 days.


Woman’s Day Magazine

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