Light caramel flan with a hint of roses, custard made with whole milk, sugar, and eggs.
I’m forever grateful my friend’s mother Senora Arguelles didn’t give up on me that day.
After finally submitting to one bite, I ate all that remained in the pot!
Elise Bauer
Ever since that day flan is one dessert that I simply cannot refuse.
This recipe makes a fabulous flan, giving you the scent of roses with every bite.
(Perfect for Valentine’s Day, don’t you think?)
Elise Bauer
Let steep overnight and then strain.
Refrigerate for up to 2 weeks.
Heat on medium heat.
Elise Bauer
As the sugar beings to melt, gently stir with a wooden spoon to break up unmelted lumps.
Once the sugar has melted it will begin to turn golden and then darker brown.
Place the ramekins in a 2-inch deep baking dish.
Elise Bauer
Preheat oven to 350F.
Do not let the milk boil.
In a separate mixing bowl, whisk together eggs, egg yolks, vanilla and rose water.
Elise Bauer
Add the egg mixture back into the pan of milk.
Pour custard mixture into the ramekins, up to about 1/4-inch from the top edge of the ramekins.
Pour enough hot water into baking pan to come halfway up sides of ramekins.
Elise Bauer
Bake on the middle rack at 350F until centers of flans are gently set, about 45 minutes.
Transfer flans to rack and cool.
Chill until cold, about 2 hours.
Elise Bauer
(Can be made 2 days ahead.)
To serve, run small sharp knife around flan to loosen.
Turn over onto plate.
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Shake gently to release flan.
Carefully lift off ramekin allowing caramel syrup to run over flan.
Repeat with remaining flans and serve.
Recipe adapted from theFlan de Rosasrecipe inDona Tomas: Discovering Authentic Mexican Cooking
