Lavender Infused Caramel Custard
Indulge in the delicate flavors of our Lavender Infused Caramel Custard, a tantalizing twist on the classic flan. This dessert features an aromatic combination of creamy custard infused with fresh lavender, elegantly smothered in a velvety caramel sauce. Perfectly portioned into six individual servings, each bite melts in your mouth, offering a harmonious balance of floral notes and sweetness. Ideal for special occasions or a delightful end to a dinner party, this flan can be prepared a day in advance, making entertaining a breeze. Enhance the presentation with fresh strawberries and mint for a vibrant touch.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
whole milk
2 cups (none)
sugar
3/4 cup (divided into 1/4 cup and 1/2 cup)
fresh lavender, chopped
1 tablespoon (fresh or crumbled dried)
eggs
3 (none)
egg yolks
2 (none)
fresh lemon juice
3-4 drops (none)
water
2 tablespoons (for caramel)
fresh strawberries
1 pint (hulled and quartered)
fresh mint leaves
6 (for garnish)
Instructions
1
For the custard, start by combining the whole milk, 1/4 cup of sugar, and chopped lavender in a medium saucepan. Heat over medium-high until the mixture reaches a gentle boil. Remove from heat and allow it to steep for at least 30 minutes, letting the flavors meld.
2
In a separate bowl, whisk together the eggs, egg yolks, and remaining 1/4 cup of sugar until the mixture is light and frothy. Gradually add half of the infused milk to the eggs, stirring constantly to temper them. Once combined, return this mixture back to the saucepan with the remaining milk, stirring continuously.
3
Strain the custard through a fine mesh sieve into a clean container to remove any lavender bits. Let it cool to room temperature, then cover and refrigerate overnight or for at least 4 hours.
4
For the caramel, lightly oil six 4-ounce ramekins or custard cups. In a small pan, combine 2/3 cup sugar and 2 tablespoons water. Cook over medium heat, allowing it to bubble without stirring until the mixture turns a light amber color, about 10 to 12 minutes.
5
Carefully pour an 1/8-inch layer of caramel into the bottom of each ramekin. Preheat your oven to 325°F (160°C) and place the ramekins in a deep baking pan. Pour the custard equally into each ramekin, then add warm water to the baking pan until it reaches halfway up the sides of the ramekins.
6
Bake for 25 to 30 minutes, until the edges set while the center remains slightly jiggly. Remove from the oven and let cool completely before transferring to the fridge for at least 6 hours or overnight to fully set.
7
To serve, carefully invert each flan onto a dessert plate. Garnish with quartered strawberries and a fresh mint leaf for a pop of color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lavender Infused Caramel Custard?
It is a delicate dessert similar to a classic flan, featuring creamy custard infused with fresh lavender and topped with a velvety caramel sauce.
How many individual servings does this recipe make?
This recipe is designed to be perfectly portioned into six individual servings using 4-ounce ramekins.
How much whole milk is required for the custard?
The recipe requires 2 cups of whole milk to create the custard base.
What is the total amount of sugar needed for the recipe?
A total of 3/4 cup of sugar is used, divided into 1/4 cup for the custard, another 1/4 cup for the egg mixture, and 2/3 cup for the caramel (noting the recipe uses divided measurements).
Can I use dried lavender instead of fresh?
Yes, you can use 1 tablespoon of either chopped fresh lavender or crumbled dried lavender.
How long should the lavender steep in the milk?
After bringing the milk and lavender mixture to a gentle boil, remove it from the heat and let it steep for at least 30 minutes.
How many eggs are needed for the Lavender Infused Caramel Custard?
The recipe calls for 3 whole eggs and 2 additional egg yolks.
What is the process for tempering the eggs?
Gradually add half of the infused milk to the whisked eggs and sugar, stirring constantly, then return the whole mixture to the saucepan.
Why do I need to strain the custard mixture?
Straining the mixture through a fine mesh sieve is necessary to remove any lavender bits and ensure a smooth texture.
How long should the raw custard refrigerate before baking?
The custard should be refrigerated overnight or for at least 4 hours after cooling to room temperature.
How do I prepare the ramekins for the caramel?
You should lightly oil six 4-ounce ramekins or custard cups before adding the caramel.
What are the ingredients for the caramel sauce?
The caramel is made using 2/3 cup of sugar and 2 tablespoons of water.
What color should the caramel be when it is finished cooking?
The caramel should be cooked over medium heat until it reaches a light amber color.
Should I stir the sugar and water while making the caramel?
No, you should allow the mixture to bubble without stirring until it reaches the desired color, which takes about 10 to 12 minutes.
What temperature should the oven be set to?
Preheat your oven to 325°F (160°C) for baking the custards.
How do I set up the water bath (bain-marie) for baking?
Place the filled ramekins in a deep baking pan and add warm water until it reaches halfway up the sides of the ramekins.
How long does the custard take to bake?
The custards should bake for 25 to 30 minutes.
How can I tell if the custards are finished baking?
The edges should be set, but the center should remain slightly jiggly.
How long should the baked custards chill before serving?
They should be refrigerated for at least 6 hours or overnight to fully set.
How do I serve the flan?
Carefully invert each ramekin onto a dessert plate so the caramel sauce flows over the custard.
What garnishes are suggested for this dessert?
The recipe recommends garnishing with quartered strawberries and a fresh mint leaf.
Can this dessert be made in advance?
Yes, this flan can be prepared a day in advance, making it ideal for dinner parties.
What is the flavor profile of this custard?
It offers a harmonious balance of floral notes from the lavender and sweetness from the caramel.
How much caramel goes into each ramekin?
You should pour approximately an 1/8-inch layer of caramel into the bottom of each ramekin.
Is fresh lemon juice used in this recipe?
Yes, 3-4 drops of fresh lemon juice are included in the ingredients list.
What kind of strawberries should I use?
Use 1 pint of fresh strawberries that have been hulled and quartered.
What is the consistency of the egg mixture before adding milk?
Whisk the eggs, yolks, and sugar until the mixture is light and frothy.
What category of food does this recipe fall under?
It is categorized as a gourmet dessert, specifically a flan or custard.
Are there any specific tools required for the lavender removal?
A fine mesh sieve is required to strain the milk and remove the lavender bits.
How many mint leaves are needed for garnish?
The recipe calls for 6 fresh mint leaves, one for each serving.