I’ve never really been a big fan of flan… Until now. I enjoyed other types of custards, and cream-based desserts. Yet flan’s typical eggy flavor and jello-ish consistency have always been a little troubling to me.
One evening, The Lt. Dan and I went out on a dinner date with some friends to an up-scale Latin restaurant in town. We had a lovely dinner of braised lamb chops and perfectly stuffed poblano peppers, swimming in a pool of creamy mole’. The food, company, and conversation were delightful, leaving the promise of dessert as the only thing that could improve upon the evening.
There were several desserts on the menu, but the item our waiter unabashedly promoted was the flan. He was so convinced we would not be disappointed, that I felt it was time to give flan a second chance. Second chances are a beautiful thing, you know.
Trying to be open-minded, I resolved to hope that maybe my tastebuds had developed an appreciation for flan, or maybe I’d suddenly enjoyed eggy desserts. I waited in anticipation as the waiter set the small plates between us. At first bite, I knew this was no ordinary flan. Light and creamy. Mellow and smooth. Not heavy, jello-y, or eggy at all! The caramel sauce was light as well, without the singed aftertaste that caramel can acquire when one is not careful. Incredible. I was instantly a flan fanatic… A flanatic!
I set off to find or create the very best flan recipe. Test One: Half whole milk, half cream, whole eggs and extra yolks. Result: Disaster! An eggy mess. Phlck! Test Two: Condensed milk, evaporated milk, whole eggs only Result: Disaster again, followed by light swearing. Some how even more eggy than the first run. Test Three: Condensed milk, introduction of a little cream cheese, whole eggs, with extra yolks again. Result: Slight improvement. Not thrilled, but not swearing. You get the idea.
After quite a few tries I finally came up with a flan recipe worth eating and sharing. I discovered that extra yolks improve the texture and taste. The whites are what creates the egginess! Also cream cheese gives the flavor a little punch. After multiple trails I had a flan recipe that is close to the one that first struck my heart and tastebuds. Over time the classic flan has morphed into my go-t0 Creamy Lavender Flan Recipe. I love the gentle herbaceous note of summer blossoms perfuming the flan. Good flan takes time, but it is totally worth it. If you are serious about creamy desserts (custard, pudding, panna cotta, creme brulee, flan) this Creamy Lavender Flan Recipe is worth your effort!
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