Sylheti-style Mixed Flan

Ingredients

In the Sylheti-style Mixed Flan, we incorporate the flavors of Sylheti cuisine by adding cardamom and rose water to the custard mixture. These ingredients lend a distinct aroma and taste that are characteristic of Sylheti desserts. Additionally, we use caramelized sugar as a topping to enhance the sweetness of the flan. We alse have the original recipe for Flan mixto, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 4 large eggs 4 large eggs
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1 teaspoon rose water 1 teaspoon rose water
• 1/2 cup (100g) granulated sugar (for caramel) 1/2 cup (100g) granulated sugar (for caramel)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 35g, 30g
• Protein: 7g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, heat the milk over medium heat until it starts to simmer. Remove from heat and let it cool slightly.
3. 3.
   In a mixing bowl, whisk together the eggs, sugar, ground cardamom, and rose water until well combined.
4. 4.
   Slowly pour the warm milk into the egg mixture while continuously whisking.
5. 5.
   In a separate small saucepan, melt the sugar for caramel over medium heat until it turns golden brown. Pour the caramel into the bottom of individual ramekins or a baking dish.
6. 6.
   Carefully pour the custard mixture over the caramel in the ramekins or baking dish.
7. 7.
   Place the ramekins or baking dish in a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the ramekins or baking dish.
8. 8.
   Bake in the preheated oven for 40-45 minutes, or until the flan is set but still slightly jiggly in the center.
9. 9.
   Remove from the oven and let the flan cool to room temperature. Then refrigerate for at least 2 hours, or overnight, to allow it to fully set.
10. 10.
    To serve, run a knife around the edges of the ramekins or baking dish to loosen the flan. Invert onto serving plates, allowing the caramel to drizzle over the flan.

Treat your ingredients with care...

• Cardamom — Use freshly ground cardamom for the best flavor.
• Rose water — Ensure you use food-grade rose water for a delicate floral taste.

Tips & Tricks

• Be careful while caramelizing the sugar for the topping, as it can become very hot. Use caution and avoid touching the hot caramel.
• To achieve a smooth texture, strain the custard mixture before pouring it into the ramekins or baking dish.
• Allow the flan to cool completely before refrigerating to prevent condensation from forming on the surface.

Serving advice

Serve the Sylheti-style Mixed Flan chilled for the best taste and texture. Garnish with a sprinkle of ground cardamom or a few strands of saffron for an elegant presentation.

Presentation advice

For an eye-catching presentation, serve the flan on individual dessert plates with a drizzle of caramel sauce and a sprig of fresh mint.