Flan, an egg and cream based dish, dates back all the way to the Roman empire. The dish made use of commonly available ingredients and both savory and sweet versions of the recipe have been popular in cultures all around the world. The most commonly known version of Flan in the US is Crème Brulee, a flan that is sweetened with sugar and flavored with vanilla. Elderflower Syrup works beautifully in this egg and milk based dessert and using whole milk instead of cream saves a bit on the calories, too. It's so delicious we think you might want to serve it at Thanksgiving! Elderflower Flan can be made one day ahead, too. Allow 10 minutes for preparation, 1 hour for baking, and another hour for cooling when planning.
- Preheat oven to 350 degrees F
- Whip eggs in a bowl until lightly beaten.
- Add milk, Elderflower Syrup and gently beat until well combined.
- Pour mixture into 8 1/2 cup ramekins.
- Arrange ramekins in a baking dish. Pour enough water into baking dish to cover ramekins halfway up the sides.
- Place in preheated oven and bake 50-60 minutes until a knife inserted in the center of the custard comes out clean.
- Remove ramekins from the baking dish and place in the fridge to cool for at least an hour.
- Before serving, sprinkle turbinado sugar on the top of each flan.
- Using a torch, melt the sugar and form a crispy top and serve.
Try serving Elderflower Flan with Moravian Ginger Spice Cookies. These ultra thin, slightly sweet and spicy cookies have a flavor that is perfectly complimentary to the floral, buttery vanilla flavor of the flan.