Creamy Lavender Flan Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into baking pan to reach about halfway up the side of the pie dish.
• Pour 1 teaspoon water and 1/2 cup sugar into a heavy saucepan, place over medium heat, and constantly swirl the sugar-water mixture in the pan over the heat until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, the sugar burns easily. Pour melted caramel into the warmed pie dish and gently tilt pie dish to coat the bottom with caramel.
• Whisk egg yolks, sweetened condensed milk, evaporated milk, 1/4 cup sugar, and vanilla extract in a bowl until mixture is creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in pie dish. Cover baking pan with aluminum foil.
• Bake in the preheated oven until custard is set but still jiggles slightly when moved, 45 minutes to 1 hour. Remove foil and place baking sheet with water bath and flan in refrigerator to chill, about 2 hours.
• Remove pie dish from baking pan; run a knife around the edges of flan to loosen from pie dish. Invert flan onto a rimmed serving platter to release custard and let caramel sauce flow over the flan.

Steps:

• Preheat the oven to 360*. Set out 6-8 OVENPROOF custard cups, soup cups, or large ramekins that will hold at least 6 oz. each. Add the sugar, water and lemon juice to a sauce pan and place over medium-high heat. Allow it to come to a light boil and reduce the heat to simmer.
• Place the evaporated milk in a small sauce pan over medium heat. Add the lavender to the milk and allow it to come to a simmer. Simmer the milk one minute, then turn the heat off and let the lavender steep in the milk until ready to use.
• Meanwhile, watch the caramel! Once the color starts to change, it goes fast. Allow it to bubble until it is a light to medium brown. Quickly pour an equal amount of liquid caramel in each cup. Be very careful-hot sugar can cause serious burns! The caramel will harden up almost instantly.
• Using an electric mixer with a whisk attachment, whisk the cream cheese until it's light and fluffy. You may want to warm it in the microwave for just a few seconds to make sure it's really soft. With the mixer still running, add one egg at a time, to allow the mixture to fluff up as much as possible. Now add the vanilla and salt. Then with the mixer continually running, slowly pour in the sweetened condensed milk and the evaporated milk with lavender. Whisk until smooth.
• Set the custard cups in a larger baking pan, lined with a clean dish towel. Fill the pot used for the caramel with water. Bring to a boil.
• Use a sieve to strain the lavender and any clumps out of the flan mixture. (You could leave the lavender in if you don't mind the texture.) Then pour the mixture equally into each cup. Carefully fill the large pan with boiling water until it comes half way up the sides of the custard cups. Cover the whole pan, loosely with foil.
• Bake for 40-70 minutes. The cook time depends heavily on the size and depth of your custard cups. Check at 40 minutes, then add 10 minute increments until done. The flan is done when a knife inserted in the middle comes out clean.
• Cool them to room temperature, then cover with plastic and refrigerate until ready to serve.
• To serve- Run a paring knife around the edges of each flan cup. Cover with an inverted dessert plate and flip. Give it one good shake if necessary. The flan should come out with a light caramel sauce over the top! Serve alone or with berries.

Steps:

• Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
• Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
• In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

Steps:

• 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. Remove from heat and let sit for at least 30 minutes.
• Combine the eggs, egg yolks, and remaining 1/4 cup sugar in a medium bowl and beat until light and frothy. Gradually add half the boiled milk mixture, stirring constantly. Gradually add the yolk mixture back to the milk mixture in the pan, stirring constantly. Strain the custard into a clean container and let cool to room temperature. Cover and refrigerate overnight. (This may be done 1 day in advance.).
• To make the caramel: lightly oil six 4-ounce ramekins or custard cups. Combine all the caramel ingredients in a small pan. Cook over medium heat, stirring occasionally, until the sugar turns a light amber color, about 10 to 12 minutes. Pour an 1/8-inch layer of caramel into the bottom of each prepared ramekin or custard cup.
• To make flans: Preheat the oven to 325°F Place the ramekins or cups in a deep baking pan. Carefully pour the custard into the ramekins or cups.Add warm water halfway up the sides of the ramekins or cups. Bake for 25 to 30 minutes, or until the edges have set and a nickel-sized spot in the center jiggles slightly when a flan is shaken. Remove the baking pan from the oven and remove the flans from the baking pan.
• Let cool completely. Place in the fridge at least 6 hours or over night.
• Tip each flan out of the ramekin or cup onto a dessert plate and garnish with strawberries and mint.

Steps:

• Preheat oven to 350°F.
• Select 2 oven safe containers, one that can easily fit inside the other.
• The large one will be used for a water bath and the smaller one will actually house the flan.
• Fill the larger container a little less than half way with water and place in the cold oven to heat up while you prepare the caramel and the custard.
• In a large pan, using a wooden spoon caramelize the sugar until it turns a light golden brown.
• While still hot, transfer the melted sugar to the smaller container, swirling it around until the entire bottom is covered then set aside.
• In a blender add the remaining ingredients and blend until smooth.
• Open up the oven where you have placed the water bath and then place the small pan with the caramel inside the large water bath pan.
• Pour the custard into the pan being careful not to splash it.
• Bake for 30- 45 minutes until the top is golden brown and the center passes a toothpick test.
• Remove from oven and allow to cool on rack.
• You may invert this onto a large serving dish with lip or just server out of container you cooked it inches.

Steps:

• In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. , Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. , Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes. , Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. , To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.