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Flan with Fresh Bay Leaf and Pink Peppercorn

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Flan with Fresh Bay Leaf and Pink Peppercorn
Votes: 24
Rating: 3.25
You:
Rate this recipe!
Servings
6
Ingredients
  • 1 1/2 cups Milk
  • 1 1/2 cups heavy cream
  • 1 cup condensed milk
  • 4 fresh bay leaves bruised
  • 1 1/2 cups sugar
  • 5 eggs
  • 6 teaspoons pink peppercorns crushed
Servings
6
Ingredients
  • 1 1/2 cups Milk
  • 1 1/2 cups heavy cream
  • 1 cup condensed milk
  • 4 fresh bay leaves bruised
  • 1 1/2 cups sugar
  • 5 eggs
  • 6 teaspoons pink peppercorns crushed
Votes: 24
Rating: 3.25
You:
Rate this recipe!
Instructions
  1. In small saucepan, combine milk, cream, condensed milk and bay leaves, and warm over medium heat. Cool and refrigerate overnight to infuse flavor.
  2. Preheat oven to 250 degrees F. In non-stick skillet, cook sugar over high heat until dark caramel forms, occasionally swirling pan and brushing down sides with wet pastry brush to prevent crystallization, 7–9 minutes. Working quickly, divide caramel into six 3 1/2-inch ramekins. Allow to cool and set, 15–20 minutes.
  3. Meanwhile, whisk eggs into milk mixture and divide into ramekins. Place ramekins in deep roasting pan and fill pan with hot water halfway up the sides of the ramekins. Bake until flan is set (they should have a slight wobble), 30–35 minutes. Refrigerate until completely set, 3 hours minimum.
  4. Run knife around the inside of each ramekin and turn out flan onto serving plates. If available at your market, garnish with pink peppercorn sprigs or sprinkle with crushed pink peppercorns.
Recipe Notes

Refrigeration Time 8 hours minimum

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