In a bowl, combine eggs, condensed & whole milk, espresso & extract and whisk for about 2 minutes. Set aside. Rinse and thoroughly pat dry strawberries. Add to custard mixture. Add sugar to the flan pan and bring to medium-high heat. Allow all of sugar to reduce down until golden caramel, without burning. Do not allow the color of the sugar to become too dark. When fully melted down, carefully coat the entire sides of the flan pan with the caramelized sugar (I suggest using a brush if you are not experienced in handling extremely hot caramel). Add mixture to flan pan.

If you have a traditional pan that does not have a lid, cover with aluminum foil. If using a more updated version, cover lid and shut tight. Add 2 cups of water to large saucepan and gently place flan pan into Maria bath. Bring to boil for 60–90 minutes or until fully cooked. If firm, bring heat to low and let simmer for 5 minutes. Remove flan pan from Maria bath and discard excess water from saucepan.

Do not remove flan from pan. Refrigerate for 8–10 hours. To serve, using a butter knife, loosen the sides of the flan all the way around. Take a large plate, place upside down on top of flan and flip! Be careful not to waste any of the caramel sauce. Serves 8–10. Enjoy thoroughly!

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Source: FlaNboyant Eats

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