How to make
Heat the milk with the cinnamon sticks, vanilla pod and lime peel. It should not get to a boiling point.
When it warms up, remove it from heat and leave it with the lid on, in order to absorb the aromas and cool to a body temperature of 100°F (37 °C).
Beat the eggs with the sugar. Do it with a wire whisk, not a mixer, because we do not want the mixture to be foamy. You can taste the mixture and if you want, you can add extra sugar.
Mix the eggs with the fragrant strained milk and mix everything well.
At the bottom of stainless steel flan or creme caramel molds, put a spoonful of the thick strawberry topping (or thick strawberry jam or coulis).
In the middle of each cup, drop one cleaned strawberry and pour the flan mixture.
Place the cups in a baking pan filled with cold water, the level of which is only halfway of the molds.
Bake them like the classic creme caramel, at low temperatures - 280°F (140°C) for about an hour and twenty minutes.
Check with your finger if they have become firm and if so, shorten the time.
When the flan is firm and baked, leave it to cool and refrigerate it for 2 hours before serving.
Serve the strawberry flan flipped oven onto a plate and drizzled with caramel.
Enjoy!
