(4 servings)
Soak the almonds in plenty of water for at least 8 hours in the fridge.
After that, strain and rinse the almonds. Put in a blender with 2 cups of water and blend until obtaining a milk-like mixture.
Pour the milk through a milk bag and a clean kitchen cloth to separate the milk from the almond pulp. Close the cloth and squeeze until no more milk can be extracted (the pulp can be stored and used in another preparation).
Pour the milk into a pot over the heat. Once hot enough, pour half a cup of milk into a bowl and add the agar agar. Stir until the sugar dissolves completely. Then add the cornstarch to the same bowl and dissolve well.
Pour the agar agar and cornstarch mixture back into the pot and stir constantly until thick. Remove from the heat.
Fill 4 molds and put plastic wrap in direct contact with the flan to prevent a hard crust from forming at the top.
Wait for it to cool down at room temperature and then put in the fridge for 6 hours.
Once set, serve with strawberry slices.
