There’s something magical about roses. They have beauty, danger and a smell I find intoxicating. I also love growing and pruning roses which feels therapeutic to me. Each Spring, I head to my rooftop garden and see which of my perennials survived. My roses always make it and although they don’t show their full beauty until after the tulips and daffodils do, they stay with me all Summer and well into Autumn. They are a Spring symbol of the warmer months to come and that’s why I chose rose water for this Flaweless Springtime Dessert.

Check out my latest episode of Flaweless TV below to learn how to make my Rose Water Burnt Caramel Flan.

Rose Water Burnt Caramel Flan

INGREDIENTS

1 cup sugar

3 eggs

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 tablespoon rose water

1 teaspoon vanilla extract

Rose Petals

METHOD

1. Preheat oven to 350 degrees

2. In a medium saucepan over medium heat, melt sugar until liquefied and golden in color.

3. Carefully pour hot caramel into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

4. In a large bowl or stand mixer, beat eggs condensed milk, evaporated milk, rose water and and vanilla until smooth.

5. Pour egg mixture into baking dish. Cover with aluminum foil.

6. Line a roasting pan with a kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach about halfway up the sides of the baking dish.

7. Bake 50 to 60 minutes, until center is just set.

8. Cool one hour on wire rack, then chill in refrigerator for another hour or overnight.

9. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

10. To serve, invert on serving plate with edges and garnish with rose petals.