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Preheat the oven to 180C / 350F / 160C fan forced
Grease and flour a flan tin (note 3)
Beat together the eggs and sugar until very pale and thick (it should double in volume). Add the 1 tablespoon of water and the vanilla and beat again. Sift over the flour. Gently fold through until fully incorporated. Pour the batter into your prepared flan tin.
Bake for 8-10 minutes until just starting to turn golden and a toothpick comes out clean. Allow to cool, then turn out onto a cake plate.
Pour the jelly crystals into a large glass bowl (this will allow it to begin setting quicker). Add the boiling water and stir until dissolved. Add the cold water and mix. Place in the fridge until required. The jelly will need to be cold and just starting to set before adding it to the flan.
Give the cold jelly a whisk to make it smooth. Pour about a third of the jelly into the flan base and spread evenly. Top with strawberries. Then slowly and carefully pour the remaining jelly over the top, nudging the strawberries here and there to allow it to seep into all the gaps. You may not need all of the jelly (depending on the depth of your flan).
Chill to set for 3-4 hours before serving.