1 tsp Kawartha Spice Coffee & Dessert Rose Sprinkle
Preheat oven to 350 F.
To make caramel mix sugar and water in a small saucepan and set burner to medium. Using a metal spoon stir mixture until sugar has dissolved. Continue cooking until caramel turns reddish brown then remove from heat and quickly divide into 4 six-ounce ramekins.
In a small saucepan over medium heat mix sugar and milk and heat until the milk is warm and the sugar has dissolved. Do not allow milk to boil. Removed from heat.
In a separate bowl whisk eggs, egg yolks, vanilla, rose water and Coffee & Dessert Rose Sprinkle blend.
Add roughly a quarter cup of the warm milk mixture to the eggs and whisk until combined.
Add mixture back into the pan of milk and lower heat. Continue to whisk for a couple of minutes until ingredients are well combined.
Pour custard into ramekins then place in a large baking dish. Pour hot water into baking dish, coming half way up ramekins and place into oven.
Bake on middle rack until the centers of the flans are gently set, about 45 minutes.
Remove and let cool then chill for a couple of hours or overnight.
To serve, run a sharp knife around the edges of the flan then invert onto a plate.
To finish, sift a small amount of powdered sugar and Rose Sprinkle spice blend over flan.
Recipe tested by Carol Turner @carolturner9319 * Photo of Flan by Carol Turner * Product Photo by thefoodstudio.ca