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.
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.