What is Luscious Strawberry Flan and How to Make It?

[jenpartain]

Hi, my host wants me to demo that recipe and i've never heard of it. have you? no pix, so I'm clueless what it's supposed to look like. I'm including the recipe. Also I do not know which cookbook it came from, must be from a older cookbook that I do not have. Notice "Super Scraper" I've never heard of it, the name must have changed.

Please help.....

Luscious Strawberry Flan
By the Pampered Chef

1 package (18.25 ounce) white cake mix
1 container (8 ounce) vanilla yogurt
1 lemon
1 pound sliced strawberries or 1 can strawberry pie filling
½ cup strawberry jelly
1 container (8 ounce) frozen whipped topping, thawed

Preheat oven to 350°F. Using Kitchen Spritzer, lightly spray 2 Flan Pans with vegetable oil. Place Parchment Circles in bottom of each pan. Prepare cake mix according to directions. Divide batter evenly between pans. Bake 20-25 minutes or until Cake Tester inserted in center comes out clean. Remove to Nonstick Cooling Rack; cool in pans 10 minutes. Turn out onto cooling rack; cool completely.

Using Lemon Zester/Scorer, zest lemon to measure 1 teaspoon zest. In Small Batter Bowl, combine lemon zest, 1 ½ cups whipped topping and yogurt; mix gently with Super Scraper until blended. Divide yogurt mixture evenly between cakes. Arrange strawberries evenly over the top of each flan by starting at outside edge with a circle of slices; continue with overlapping circles into the center for a petal effect. Heat strawberry jelly just until smooth. Using Lemon Aid, juice lemon to measure 2 teaspoons lemon juice; stir into strawberry jelly. Generously brush jelly mixture strawberry slices using Pastry Brush. Attach Open Star Tip to Easy Accent Decorator; fill with remaining whipped topping. Garnish top of flans with whipped topping. To serve, cut using Slice N’ Serve.

Variations: Lemon, Yellow or Devil’s Food Cake mix can be used instead of White Cake mix.

 

[DebbieJ]

It uses the Flan Pans, so it must be pretty old.

 

[chefann]

The Super Scraper is the old name for the Classic Scraper. If you want to use a "modern" product, use the new Torte Pans instead of the Flan Pans. They're not exactly the same, but you'll get the same general effect.

And you can use the Citrus Press or Juicer to get the juice out of the lemon. The Lemon Aid was discontinued in 2001 or 2002 (except for the year we had a pink one for HWC).

 

[jenpartain]

Interesting! Thank you very much for the tips!!! Truly do appreicate them.

 

[Staci]

Hi there! I am a Pampered Chef consultant and I am happy to help you with this recipe. The Luscious Strawberry Flan is a delicious dessert that is perfect for any occasion. I have made it several times and it always turns out beautifully.I'm sorry to hear that you don't have a picture of the flan, but I can assure you that it is a beautiful and tasty dish. The recipe you have included is correct and it is from an older cookbook, which is why the name of the Super Scraper may have changed. The Super Scraper is now known as the Mix N' Scraper and it is a versatile tool that is great for mixing and scraping batter, just like the name suggests.To make the flan, you will need to prepare the cake mix according to the directions and divide the batter between two Flan Pans. You can use any type of cake mix, such as lemon, yellow, or devil's food, depending on your preference. Once the cakes are baked and cooled, you will make the yogurt topping by combining lemon zest, whipped topping, and yogurt. The Super Scraper is perfect for mixing these ingredients together.Then, you will arrange the sliced strawberries on top of the cakes in a petal effect. You can use fresh strawberries or canned strawberry pie filling, whichever is more convenient for you. Next, you will brush a mixture of strawberry jelly and lemon juice over the strawberries to give them a beautiful shine. Finally, you will garnish the top of the flan with more whipped topping using the Easy Accent Decorator.I hope this helps and I'm sure your host and guests will love this delicious dessert. If you have any other questions, please don't hesitate to ask. Happy cooking!