Lavender Flan

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This makes 6 individual flans. The custard of these flans can be made a day in advanced. From the recipe files of the cia: culinary institute of america. Prep and cook time does not include time to allow the custard come to room temp.

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Steps

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To make the custard: combine the milk , 1 / 4 cup of the sugar , and the lavender in a medium saucepan and bring to a boil over medium-high heat.

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Remove from heat and let sit for at least 30 minutes.

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Combine the eggs , egg yolks , and remaining 1 / 4 cup sugar in a medium bowl and beat until light and frothy.

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Gradually add half the boiled milk mixture , stirring constantly.

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Gradually add the yolk mixture back to the milk mixture in the pan , stirring constantly.

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Strain the custard into a clean container and let cool to room temperature.

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Cover and refrigerate overnight.

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To make the caramel: lightly oil six 4-ounce ramekins or custard cups.

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Combine all the caramel ingredients in a small pan.

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Cook over medium heat , stirring occasionally , until the sugar turns a light amber color , about 10 to 12 minutes.

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Pour an 1 / 8-inch layer of caramel into the bottom of each prepared ramekin or custard cup.

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To make flans: preheat the oven to 325f place the ramekins or cups in a deep ba.

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Ingredients

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whole milk, sugar, lavender, eggs, egg yolks, fresh lemon juice, water, fresh strawberries, fresh mint leaves