Lavender Flan

Name: Lavender Flan
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 2 cups whole milk; 1/2 cup sugar; 1 tablespoon chopped fresh lavender or 1 1/2 teaspoons dried lavender, crumbled; 3 eggs; 2 egg yolks; 2/3 cup sugar; 3 -4 drops fresh lemon juice; 2 tablespoons water; 1 pint fresh strawberries, hulled and quartered; 6 fresh mint leaves

Submitted by Stephanie Y.

"This makes 6 individual flans. The custard of these flans can be made a day in advanced. From the recipe files of the CIA: Culinary Institute of America. Prep and cook time does not include time to allow the custard come to room temp."

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photo by French Tart

Ready In:: 1hr 30mins
Ingredients:: 10
Serves:: 6

ingredients

Custard
2 cups whole milk
¹⁄₂ cup sugar
1 tablespoon chopped fresh lavender or 1 1/2 teaspoons dried lavender, crumbled
3 eggs
2 egg yolks
Caramel
²⁄₃ cup sugar
3 -4 drops fresh lemon juice
2 tablespoons water
Garnish
1 pint fresh strawberries, hulled and quartered
6 fresh mint leaves

directions

To make the custard: Combine the milk, 1/4 cup of the sugar, and the lavender in a medium saucepan and bring to a boil over medium-high heat. Remove from heat and let sit for at least 30 minutes.
Combine the eggs, egg yolks, and remaining 1/4 cup sugar in a medium bowl and beat until light and frothy. Gradually add half the boiled milk mixture, stirring constantly. Gradually add the yolk mixture back to the milk mixture in the pan, stirring constantly. Strain the custard into a clean container and let cool to room temperature. Cover and refrigerate overnight. (This may be done 1 day in advance.).
To make the caramel: lightly oil six 4-ounce ramekins or custard cups. Combine all the caramel ingredients in a small pan. Cook over medium heat, stirring occasionally, until the sugar turns a light amber color, about 10 to 12 minutes. Pour an 1/8-inch layer of caramel into the bottom of each prepared ramekin or custard cup.
To make flans: Preheat the oven to 325°F Place the ramekins or cups in a deep baking pan. Carefully pour the custard into the ramekins or cups.Add warm water halfway up the sides of the ramekins or cups. Bake for 25 to 30 minutes, or until the edges have set and a nickel-sized spot in the center jiggles slightly when a flan is shaken. Remove the baking pan from the oven and remove the flans from the baking pan.
Let cool completely. Place in the fridge at least 6 hours or over night.
Tip each flan out of the ramekin or cup onto a dessert plate and garnish with strawberries and mint.

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Reviews

this is sooo good. I love lavender, and the flan is a perfect vehicle for it. thanks for sharing it :)

MarraMamba
A superb flan, that I made based on a Creme Catalan....in individual round terracotta dishes. I added my strawberries and raspberries in the final baking of this flan - and it was delicious this way! I served these flans in the creme catalan dishes - and my guests were surprised to find the caramel sauce at the bottom, as a surprise! I used my own culinary lavender from my garden, I love recipes that contain lavender - and this dish was no exception. Thanks so much for posting this excellent dessert - made for ZWT3, but I'm sure I will be making it again! FT:-)

French Tart
I love the lavender in this flan, and think it is outstanding. I added an extra yolk after I read some other reviews, and I didn't have any problems with this flan setting properly. It cooked up in 20 minutes perfectly. I'll definitely make it again!

Mme M
I am not giving this a rating yet. For some reason this did not turn out for me. I had to more than double the cooking time before the flan would even set. I am going to try it again and see if maybe it was my oven or something else. I will update my review at that time.

ANN N.
I am giving 5 stars for the custard. I didn't do the flan part. It is wonderful, delicious & not difficult. I refrigerated it for the afternoon & baked it in 3 8oz bowls. I cooked them about 45 minutes & they were perfect. My kids (10 & 6) LOVED it. Made for Cupid's Choice with Rita L.'s lavender.

Elmotoo

RECIPE SUBMITTED BY

Stephanie Y.

Fremont, CA

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