Lavender Flan
Indulge in the delicate elegance of Lavender Flan, a luscious dessert that combines the creamy, velvety texture of classic flan with the subtle floral notes of dried culinary lavender. This sophisticated twist on a traditional favorite features a rich caramel base that beautifully balances the aromatic lavender-infused custard. Steeped in a blend of whole milk and heavy cream, the lavender imparts a gentle fragrance that elevates every bite. Perfectly suited for dinner parties or special occasions, this stunning treat is baked in individual ramekins in a soothing water bath to ensure a silky-smooth finish. Serve chilled with the caramel sauce cascading beautifully over the top for an unforgettable dessert experience. Whether you're a flan enthusiast or a culinary adventurer, this Lavender Flan is sure to charm your palate.
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Recipe Information
Ingredients
- 150 g Granulated sugar
- 2 tbsp Water
- 480 ml Whole milk
- 120 ml Heavy cream
- 2 tsp Dried culinary lavender
- 1 tsp Vanilla extract
- 4 large Eggs
- 2 large Egg yolks
- 70 g Granulated sugar (for custard)
- 1 Pinch of salt
Instructions
Preheat your oven to 325°F (165°C). Prepare a baking dish large enough to hold 6 small ramekins for a water bath.
In a medium saucepan, combine 150g granulated sugar and 2 tbsp water. Heat over medium heat without stirring until the sugar melts and turns into a deep amber caramel, about 5-7 minutes.
Quickly and carefully pour the caramel into the bottom of each ramekin, swirling to coat the bottom evenly. Set the ramekins aside.
In another saucepan, combine the milk and heavy cream. Heat over medium heat until steaming but not boiling.
Add the dried lavender to the milk mixture, remove from heat, and let steep for 10 minutes. Strain the mixture through a fine-mesh sieve to remove the lavender pieces.
In a mixing bowl, whisk together the eggs, egg yolks, 70g granulated sugar, and a pinch of salt until well combined. Slowly pour in the strained milk mixture while whisking constantly to prevent the eggs from curdling.
Stir in the vanilla extract and mix until smooth.
Pour the custard mixture into the ramekins over the caramel layer. Place the ramekins in the large baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Carefully transfer the baking dish to the oven and bake for 45-50 minutes, or until the flan is set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight.
To serve, run a thin knife around the edge of each ramekin to loosen the flan. Invert the flan onto a serving plate, allowing the caramel sauce to drizzle over the top. Enjoy!
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1292 mg | 431% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 246.8 g | 90% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 245.3 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 782 mg | 60% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
