Holla guys....feels great to be back  blogging and sharing my recipes with you all..i know it's been a while...for me blogging is like writing a cookbook [well i wish to publish a cookbook written by me someday]!!These days i do'nt really get that much time to be in the kitchen [or Stressbuster Room like i call it] because of my new job!!So this past week my Mom said she wanted me to make Flan for her...after all it's my mom's wish!!so i decided to make her wish come true....

Flan or Creme Caramel/Panacotta...is supposed to be my family's favorite dessert especially my Mom's and sister's!I make them at least once every month!I know the first thing that comes to our mind when we say flan is the traditional Vanilla flavored Flan....least week from Dmart i happened to by some fresh strawberries...initially i thought i'd make the classic French Strawberry tart...but i had to change my mind in the last minute.

Strawberry Flavored Flan

This rich dessert is a variation of the traditional Spanish dessert "Flan".so instead of vanilla i've used fresh strawberries.it's an easy to make dessert ..so if you want to impress somebody with food...then i'd say this dessert will do the job!!okay now enough with the blah blah...lets head straight to the recipe........................................

Ingredients

• 1 pint fresh ripe strawberry
• ¾ cup granulated sugar
• 1 (14 ounce) can condensed milk[You can even use normal cow's milk]
• 6 eggs  

1. Heat the oven to 350 degrees F.
2. Put a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup granulated sugar.
3. With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized).
4. Pour caramelized sugar into each of six ramekins. Set aside.
5. Wash and hull the strawberries. Place the strawberries, sugar, eggs and condensed milk in to a food processor or blender and blend until strawberries are minced and all ingredients are mixed thoroughly. Ladle the strawberry mixture into each ramekin. Cover the ramekins 
6. Place each ramekin into a large open, oven-proof pan, such as a broiler pan. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water. I read in a magazine that in Spanish, a “water bath” is called a “bano Maria.”.
7. Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool.
8. Once cool, place in refrigerator to chill. When you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan. Then, place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate.
   Note-you can garnish with a few slices of fresh strawberries and mint.
   Enjoy.... Lord bless you all!!!