Rose Petal Flan

I've been wanting to try this recipe for over 2 years, so for our July 4th dinner I finally made it. It was SOOoooooo good and quite refreshing after the spicy rib dinner.

Since I was in a rose mood I made some candied rose petals which were absolutely delicious and a perfect garnish for the flan! I remember wanting to make Candied Rose Petals for one of my badges for Girl Scouts...and no I'm not telling you how long ago that was but it's over 30 years...oops probably over 35 years ago.

My husband and I travel to Mexico quite often and the Mexican Flan is much denser and richer then any other flan I've had. So with this in mind I made up my own recipe and although it's better then a traditional flan, the texture is still not as I wanted, but it was still delicious.






Rose Petal Flan
Recipe developed in the kitchen of Big-Black-Dog

1-13 oz can of Evaporated Milk, about 1 1/2 c.
Milk, enough when added to the Evaporated Milk you get 2 cups
2 eggs
3 egg yolks
1/2 c. sugar
1/4 tsp vanilla
2 tsp rose water

Caramelized Sugar:
1 c. sugar
1/4 c. water

Pre-heat oven to 350 degrees. I usually grease my ramekins but most recipes do not call for this.

Slightly whip the eggs and add vanilla and rose water.

In a small sauce pan add milk/evaporated milk mix and sugar. Heat and stir occasionally until sugar is dissolved. Gradually dd warm milk mixture to eggs and continually whisk until well blended.

In a small fry pan, over medium heat, add 1 c. sugar and water. Sugar will melt and start turning a golden color and then amber. When the sugar is a medium amber color it is done.

Pour the hot sugar in the bottom of each ramekin, making sure that each ramekin has approximately the same amount of caramelized sugar. Then pour in the custard mix up to about 1/4" from the top.

Place full ramekins in a sheet cake pan and put it in the preheated oven. Add enough hot water to the sheet cake pan so that the water is at least at the half mark on the ramekins.

Bake for about 45 minutes or until custard is set in the middle. Chill for about 2 hours.

To remove the custard from the ramekin run a butter knife around the edge of the custard. Cover the ramekin with a dessert plate and flip it and the custard should easily pop out. Garnish as desired and serve.







Candied Rose Petals


Rose Petals, from clean (no insecticide) roses **See Note
1 c. sugar, finely processed
1 egg white, whipped.

Gather rose petals. Dip each petal in the whipped egg white. Lay the petal in the finely processed sugar and then cover with more sugar. When petal is completely coated with sugar, lay it on a piece of parchment paper. Let dry for 24 hours.

Note: I used rose petals from my rugosa roses and they had a nice rose flavor before adding the sugar.




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