Preheat the oven to 200°C/gas mark 6

Place all the flan ingredients in a blender, mix well for 5 minutes, then reserve

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)

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

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

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

Add the rose water and mix well. Let it cool completely before pouring over the flan

For decoration: sprinke with real rose petals and pistachio nibs