Eclectic Bistro Fare

June 10, 2008

Lavendar Flan


I crave custard year round whether Pot au Creme, a Brulee, or a simple Flan like this one. Done correctly, there is no need for garish or frills. Sometimes you have to let the food speak for itself. The difference between this dish and other flans is the lavendar scent in the caramel and the ratio of condensed milk to whole milk. Most substitute for evaporated milk and condensed 50/50 but I like to use fresh whole milk. This can be tricky since evaporated milk is 60% reduced. So to compromise I made this recipe.


  1. 1 Tahitian Vanilla Bean

  2. 4 lg. eggs

  3. 1 lavendar flower and stem

  4. 1 14 oz. can condensed organic milk

  5. 3/4 c. whole local milk

  6. 3/4 c. raw (fine ground turbinado) sugar

  7. 9" cake pan

It is all in the ingredients for this dessert. If you don't skimp on the source, any dish (executed properly) will be a work of art.

2 comments:

Dirty Kitchen Secrets said...

mmmmmm! I absolutely looooove lavender! Can't wait to try this myself! Great blog :)

Antonia said...

I have a strong distaste for flan, but this looks so light and the lavender sounds divine. You'll have to make it for me some day! At least then I can try a smidgen of it, and if I don't like it I'm not left with a whole flan just sitting around. HA!