Rose Petal Flan

Name: Rose Petal Flan
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 118 milliliters granulated sugar; 2 Tbsps water; 473 milliliters whole milk; 118 milliliters sugar; 2 eggs; 2 egg yolks; 0 teaspoons vanilla extract; 1 Tbsp rose water; 680 grams ramekins

Rose Petal Flan requires about 3 hours and 5 minutes from start to finish. This gluten free and lacto ovo vegetarian recipe serves 4. This dessert has 329 calories, 8g of protein, and 8g of fat per serving. Head to the store and pick up granulated sugar, ramekins, milk, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Mother's Day. Several people really liked this European dish.

Instructions

Make caramel, pour into ramekins: Have your ramekins ready, near the stove. When you pour out the caramelized sugar you will want to work fast.

Ingredients you will need

Caramel

Sugar

Equipment you will use

Ramekin

Stove

Place the sugar and water in a small, thick-bottomed saucepan.

Ingredients you will need

Sugar

Water

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Sauce Pan

Heat on medium heat. As the sugar beings to melt, gently stir with a wooden spoon to break up unmelted lumps.

Ingredients you will need

Sugar

Equipment you will use

Wooden Spoon

Once the sugar has melted it will begin to turn golden and then darker brown. As soon as it turns a strong shade of reddish brown, remove the pan from the heat, working quickly, evenly divide the sugar between the ramekins, coating the bottom of each ramekin.

Ingredients you will need

Sugar

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Ramekin

Frying Pan

Place the ramekins in a 2-inch deep baking dish.

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Baking Pan

Ramekin

Make flan custard mixture: Preheat oven to 350°F. In a small saucepan, on medium high heat, mix sugar and milk until the milk is warm to the touch and the sugar has completely dissolved (about 120°F). Do not let the milk boil.

Ingredients you will need

Custard

Sugar

Milk

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Sauce Pan

Oven

Remove from heat.

In a separate mixing bowl, whisk together eggs, egg yolks, vanilla and rose water.

Ingredients you will need

Rose Water

Egg Yolk

Vanilla

Egg

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Mixing Bowl

Whisk

Temper the egg mixture with a little (about 1/4 cup) of the warm milk mixture, whisking as you add the milk.

Ingredients you will need

Milk

Egg

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Whisk

Add the egg mixture back into the pan of milk. Lower the heat to low and whisk the egg mixture in for a minute until the egg mixture is fully incorporated.

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Milk

Egg

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Whisk

Frying Pan

Pour custard mixture into ramekins, add water to baking pan:

Ingredients you will need

Custard

Water

Equipment you will use

Baking Pan

Ramekin

Pour custard mixture into the ramekins, up to about 1/4-inch from the top edge of the ramekins.

Ingredients you will need

Custard

Equipment you will use

Ramekin

Pour enough hot water into baking pan to come halfway up sides of ramekins.

Ingredients you will need

Water

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Baking Pan

Ramekin

Bake on the middle rack at 350°F until centers of flans are gently set, about 45 minutes.

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Oven

Transfer flans to rack and cool.

Chill: Chill until cold, about 2 hours. (Can be made 2 days ahead.)

flan from ramekins, turn onto a plate to serve: To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan.

Ingredients you will need

Caramel Sauce

Shake

Equipment you will use

Ramekin

Knife

Repeat with remaining flans and serve. If you have refrigerated the flan over night and the flan won't easily release, you can heat it in the microwave for a few seconds (10-1

Equipment you will use

Microwave

to loosen it.

Equipment

Ingredients

Servings:

118milliliters

granulated sugar 2Tbsps

water 473milliliters

whole milk 118milliliters

sugar 2

eggs 2

egg yolks 0teaspoons

vanilla extract 1Tbsp

rose water 680grams

ramekins

Recommended wine: Cream Sherry, Albarino, Grenache, Moscato Dasti, Port, Tempranillo

Creme Caramel works really well with Cream Sherry, Albarino, and Grenache. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.