Cempasuchil Flan

Brenda Villagomez
This flan recipe is a dessert intended to honor the tradition and use this seasonal flower, giving it a fun twist; its flavor is subtle, slightly citrusy, and aromatic, while still tasting like a delicious flan.The cempasuchil flower is a flower used in Mexico for the Day of the Dead season, it is said to serve as a guide for those souls who come to visit on November 1st and 2nd.
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Ingredients
10
Servings
  • 2 cups cempasúchil flower, organic
  • 1 cup evaporated milk
  • 1 cup condensed milk
  • 1 cup whole milk
  • 1 cup cream cheese
  • 4 eggs
  • 1/4 teaspoons orange zest
  • 1 cup sugar
  • cempasúchil flower, organic, for decoration
  • pumpkin seeds, for decoration
Preparation
20 mins
1h
Medium
  • On a cutting board, remove the petals from the cempasuchil flowers.
  • Heat a pot over medium/low heat and add evaporated milk, condensed milk, whole milk, and cream cheese; add the cempasuchil flower petals, heat for 5 minutes, it is important to mention that the purpose of this step is to infuse the flavors of the flowers; remove from heat and let rest for about 15 minutes until cooled.
  • Blend the milks and flowers for 3 minutes, add the egg and orange zest. Set aside.
  • Add the sugar to a pot and heat over medium temperature until caramel forms, pour the caramel into the mold where you will bake the flan and let cool.
  • Add the flan mixture and bake covered in a water bath for 1 hour at 200°C, remove from the oven and cool.
  • Unmold onto a platter and decorate with cempasuchil flowers and pumpkin seeds.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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