Flan with rose syrup
Roses for Valentine's Day! Don't buy them for decoration only, eat them! Rosana's stunning recipe will impress your loved one at the end of a romantic meal.
Ingredients
For the flan
- 500ml of whole milk
- 125g of caster sugar
- 4 large eggs
- 2 tbsp of rose water
For the caramel
- 125g of caster sugar
- 1 tbsp of water
For the rose syrup
- 125g of caster sugar
- 1 tbsp of rose water, plus 1 tbsp of spring water
- 1 tbsp of rose petals, either fresh or dried
- 2 hibiscus flowers, dried, for colour
Method
1
Preheat the oven to 200°C/gas mark 6
2
Place all the flan ingredients in a blender, mix well for 5 minutes, then reserve
3
For the caramel: in a medium pan, add 125g of caster sugar and 1 tablespoon of water. Dissolve the sugar until it reaches a very light caramel colour. Place the caramel onto a heatproof dish (750ml capacity)
4
Add the milk and egg mixture to the dish. Cover with a piece of aluminium foil, to avoid burning. Place the dish onto a deep tray and add warm water to half way up the dish (you're creating a bain-marie). Cook in the oven for about 1 hour and a half. It should be done when a toothpick comes out clean
5
Let the flan cool completely. Place the dish in the fridge to chill, at least 6 hours, before unmolding the flan onto a plate with a lip. There will be quite a bit of sauce
6
For the rose syrup, in a medium pan, warm the sugar, spring water, rose petals and 2 dry hibiscus flowers and let it simmer for 5 minutes until the mixture reaches a syrupy consistency. Sieve the mixture
7
Add the rose water and mix well. Let it cool completely before pouring over the flan
8
For decoration: sprinke with real rose petals and pistachio nibs
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Flan with rose syrup
