Leche flan is a rich and creamy dessert that is popular in many countries around the world, especially in the Philippines and Latin America. It is a type of custard made from eggs, milk, and sugar, which is then caramelized to create a deliciously sweet and slightly bitter flavor.
The origins of leche flan can be traced back to the Spanish colonial period, where it was introduced to the Philippines. Over time, the recipe has evolved and adapted to local tastes, resulting in variations such as "crema catalana" in Spain, "crème caramel" in France, and "flan de leche" in Latin America.

Rooibos tea is naturally sweet and has a delicate, earthy taste with a hint of nuttiness. The infusion of the tea into the milk mixture for the flan can add subtle floral notes and a depth of flavor that enhances the overall taste of the dessert.
The floral rooibos tea in this recipe also provides a unique aroma that can heighten the sensory experience of eating the dessert. The aroma of the tea complements the creamy, caramelized flavors of the leche flan and can create a more enjoyable eating experience. Here is a delicious recipe that you will fall in love with!

How to make a Floral Rooibos Leche Flan

This unique take on leche flan adds a subtle floral note to the rich and creamy custard, making for a truly decadent dessert. It's perfect for special occasions or whenever you're in the mood for something a little bit different.

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Course Dessert

Ingredients

  

• 2 tbsp Teabloom Floral Rooibos loose leaf tea
• 8-10 egg yolks
• 1 can condensed milk
• 1 can evaporated milk
• 2 tbsp sugar

Instructions

 

• Preheat your oven to 350°F.
• In a bowl or a small pitcher, mix 2 tablespoon of Teabloom’s loose leaf Floral Rooibos tea with 1 can of evaporated milk. Cover, and leave in the fridge over night.
• The following day, take out the milk tea mixture, and strain the tea leaves. In a large bowl, whisk together the egg yolks, sweetened condensed milk and the tea infused evaporated milk. Set aside.
• In a small saucepan, heat the granulated sugar over medium heat until it melts and turns a golden brown color. Pour the melted sugar into a 9-inch round cake pan, tilting the pan to spread the caramel evenly across the bottom.
• Pour the egg mixture over the caramel in the cake pan.
• Place the cake pan inside a larger baking dish or roasting pan. Fill the larger pan with enough hot water to come halfway up the sides of the cake pan.
• Bake for 50-60 minutes, or until the flan is set but still jiggles slightly in the middle.
• Remove the cake pan from the water bath and let it cool to room temperature. Once cooled, chill in the refrigerator for at least 2 hours before serving.

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Keyword flan, rooibos,, spring dessert