Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Rose Petal Flan

List of Ingredients





4 yolks
1/3 cup sugar
2 cups heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon rose water
1 1/2 teaspoons orange-flavored liqueur
petals from 2 roses


Recipe




Place the egg yolks and the sugar in a bowl and whisk together. In a saucepan, combine the cream with the vanilla extract and place over medium heat. Remove as soon as tiny bubbles start to form around the edge of the pan. Preheat the oven to 250°. Pour half of the cream into the egg mixture; mix well. Pour back into the saucepan and cook, stirring frequently. When the mixture reaches a creamy consistency, remove form the heat and pour into a bowl. Add the rose water and the orange-flavored liqueur. Mix well. Pour into 4 custard cups and place them into a large roasting pan, half filled with hot water. Bake for 40 minutes, or until ready. Place in the refrigerator for 2 hours. Garnish with the petals and serve. Serves 4.