Rose Petal Flan Recipe – Perfect for Weddings
If you’re into weddings and roses and all that fluffy, girly romantic stuff, this is a great recipe for the wedding reception. What is flan, you say? Often an open-rimmed pastry, flan can be filled using either savory or sweet options. For this recipe, we opted to go floral and chose culinary roses. Most of us have see flan as a dessert option at Mexican restaurants. However, flan dates back to the Roman era and was often made with pepper and honey. The Middle Ages welcomed an expanded repertoire of fillings that often included spinach, fish, cheese curd, or almonds.
If you’re looking for more rose flower recipes, check out the Smell The Roses post.
Rose Petal Flan
Over medium heat, stir sugar, rose syrup and water until it cooks down to a syrup.
Pour the syrup into bottom of 6 ramekins.
Scald milk, cream and vanilla bean. Cool.
Beat eggs, yolks, rose essential oil and sugar to a pale straw yellow color.
Pour cooled milk mixture slowly into eggs, stirring the whole time.
Slowly pour the mixture into the ramekins over the sauce.
Bake in the center of the oven in a pan of hot water - 350F for 25 mins.
(Insert toothpick into center - cook additionally in 5 mins increments until the pick comes out clean).
Cool in refrigerator for several hours.
When ready to serve, run a thin knife around the inside edge of the flan.
Put the serving saucer upside down over the top of the ramekin. Holding saucer and ramekin together, carefully turn over.
The thickened rose syrup will begin to fall to the plate - becoming the flan sauce. Gently shake if necessary to release the flan into the sauce. Then carefully lift away the ramekin.
Garnish with fresh or candied rose petals.
Serve with love!
ITEMS WE USED TO MAKE THIS RECIPE