Rose Flan

Flan is an easy delectable french custard ,which can be prepared with so many simple exciting and tasty variations. I decided to make it pink for the very pink food blogging event this month called The Boobie Bake-off by Marye of Baking Delights,in support of breast cancer awareness. The best part is, you can vote for your favorite entry by donating a $1 and the proceeds go to Susan G. Komen Foundation research.

Traditionally flan is mainly milk ,eggs and caramel.I used the pink rose syrup to blend in the rosie flavor and pink color .And of course I've excluded the extra yolks and heavy cream added in the traditional flan recipe,to reduce the fat. This custard can be baked or even steamed!,if you don't have an oven.Make this gorgeous looking flan for an unforgettable romantic dinner or a party with your good friends.

(I made the dessert in just 2 molds\ramekins but the recipe following is for 4 molds\ramekins or a pie dish .)
Ingredients for custard
2 cups whole milk
2 Organic eggs
2 tablespoon rose syrup

For caramel
2 tablespoon sugar
2 tablespoon water


Prepare the caramel
Grease the mold/ pudding cups/ ramekin cups lightly with butter.
In a small heavy bottom pan mix water and sugar. Turn the heat on to medium high. cook until the bubbles turn lightly brown amber color, swirl the pan and do not stir. Pour the caramel promptly and carefully in the 4 individual flan molds or 1 medium size bowl.
Mix the custard Ingredients
In a medium bowl, whisk eggs,stir in the milk and rose syrup. Whisk until well blended. Pour in the ramekins with caramel at the bottom


Bake or steam in a water bath
Baking method
Preheat oven to 350F. Water bath helps in evenly cooking the custard, which would otherwise curdle if baked directly. To make the water bath ,keep your baking dish(Roasting pan or a corning ware dish) in the in middle rack of the oven with the molds and the pour some hot water ,halfway up the side of the mold; be careful not get water into the custard. Bake for about 40-45 minutes and cool.
Steaming Method
Use one mold(like a Steel bowl) in this case. Pour the egg mixture in the mold and place the in the pressure cooker or another vessel . Pour water very carefully into the pressure cooker till it is about 2" below the rim of the mold. Cover and cook for about 30 minutes . Take the inner vessel\mold out and then cool.See the same custard steamed custards here and here.

Refrigerate the cooked custard over night or at least 6 hours. To serve , run a knife around the inside of the mold to loosen the flan. Say a little prayer and place the serving dessert plate on top of the flan and invert to pop it out,ta-daa !if flan comes out clean. If not, don't be discouraged ,make it often for a perfect texture of flan.

To be honest my flan did pop out alright but does not have smooth edges, I'm guessing that's because I used less fat or may be more gentle flipping would have helped.Anyways my next flan is with pumpkins, will post the recipe if everything turns out well.