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Rose Petal Flan
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Prep Time:
5 minutes
Cook Time:
60 minutes
Total Time:
185 minutes
Delicate caramel rose flan made with creamy custard of whole milk, sugar, and eggs.
Ingredients:
  • Topping
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • Custard
  • 2 cups whole milk
  • 1/2 cup sugar
  • 2 egg yolks
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon rose water*
Instructions:
  • Prepare your ramekins near the stove. In a small, thick-bottomed saucepan, combine sugar and water over medium heat. Stir gently with a wooden spoon until the sugar is melted and turns a dark reddish-brown color. Quickly pour the caramel into the ramekins, dividing evenly to coat the bottoms. Place the filled ramekins in a 2-inch deep baking dish.
  • Prepare flan custard mixture: Preheat the oven to 350°F. Warm milk and sugar in a small saucepan over medium-high heat until the sugar dissolves and the milk is at about 120°F, avoiding boiling. Remove from heat. In a separate bowl, combine eggs, egg yolks, vanilla, and rose water. Gradually mix in a small amount (around 1/4 cup) of the warm milk to temper the eggs. Incorporate the egg mixture into the milk in the pan over low heat, whisking constantly for a minute until well combined.
  • Fill ramekins with custard mixture, leaving a 1/4-inch space from the top. Place ramekins in a baking pan and fill the pan with hot water halfway up the sides of the ramekins.
  • Bake the flans at 350°F on the middle rack until the centers are gently set, approximately 45 minutes. Then, transfer the flans to a rack to cool.
  • Refrigerate: Chill until cold for about 2 hours, or prepare up to 2 days in advance.
  • To easily serve the flan, gently loosen it from the ramekin by running a knife around the edges. Invert onto a plate, shake gently to release, and lift off the ramekin to allow the caramel syrup to cascade over the flan. Repeat with the remaining flans and enjoy! If the flan is chilled and doesn't release easily, microwave for 10-15 seconds to help it loosen. Recipe inspired by Doña Tomàs: Discovering Authentic Mexican Cooking.

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