A delightful twist on the classic flan, infused with the subtle floral notes of lavender.
Heat the milk and lavender in a saucepan until it just starts to boil, then remove from heat and let steep for 30 minutes.
Steeping the lavender allows its flavor to infuse into the milk, creating a subtle floral aroma.
Whisk the eggs, egg yolks, and sugar in a bowl until combined.
Whisking thoroughly ensures the sugar dissolves and the eggs are well incorporated.
Gradually add the milk mixture to the egg mixture, stirring constantly. Strain the mixture into a clean container.
Straining removes any cooked egg bits, resulting in a smoother custard.
Cook sugar and water in a saucepan over medium heat until the sugar turns amber. Pour into ramekins to coat the bottom.
Swirl the ramekins to evenly coat the bottom with caramel.
Pour the custard mixture into the ramekins. Place ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
The water bath ensures even cooking and prevents the custard from cracking.
Bake at 325°F for 30 minutes or until the custard is set but still slightly jiggly in the center.
Check the custard by gently shaking the ramekin; it should have a slight jiggle in the center.
Cool the flans completely, then refrigerate for at least 6 hours.
Chilling allows the custard to set fully and enhances the flavor.
Run a knife around the edge of each flan, invert onto a plate, and garnish with strawberries and mint.
Garnishing with fresh strawberries and mint adds a vibrant touch to the presentation.
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