Lavender Flan

Directions

1. Preheat oven to 350° F. Set 6-8 ramekins or a 9” round glass baking dish aside.

2. Add sugar, water and lemon to a small sauce pan over medium-high heat. Bring to a boil and swirl to incorporate the sugar into the water (avoid stirring, otherwise the caramel will seize).

3. Once the mixture boils, reduce the heat to medium and allow to cook, swirling the pan occasionally. Cook until the mixture turns a caramel color (about 12-14 minutes). Remove from heat.

4. Carefully divide the caramel into ramekins or baking dish, coating the bottom(s).

5. In a separate saucepan, heat evaporated milk over medium. Add lavender and simmer. Turn off and allow for the lavender to steep in the milk. Strain, making sure to remove all of the lavender.

6. Using an electric mixer with a whisk attachment, whisk the ricotta until it is light and fluffy. With the mixer running, add the eggs, one at a time.

7. Add vanilla and salt. With the mixer going, slowly pour in the condensed milk.

8. Add the strained lavender and milk mixture to the egg mixture. Whisk until smooth.

9. Pour your flan mixture into your prepared baking dish or ramekins. Set the custard cups or baking dish into a larger glass baking dish or roasting dish.

10. Place your large baking/roasting dish with your flan container inside on the oven rack and fill the larger baking dish with water, enough to come halfway up to create a water bath.

11. Be careful not to get any water into your flan mixture. This is much easier to do while the baking dish is resting on the oven rack, rather than transferring the water bath and flan to the oven.

12. Close the oven and bake for about 1 hour or until the middle of the flan is firm. You can also test by inserting a toothpick in the middle, if it comes out clean the flan is ready.

13. Allow to cool, then place in the refrigerator.

14. To serve, take a paring knife and go around the edges of the dish to loosen. Invert onto a serving plate, topping with any remaining caramel from the baking dish.