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Lemon Lavender Flan

January 15, 2015

This is part of a sponsored collaboration with the California Milk Processor Board and Latina Mom Bloggers.  All opininons are my own.

Lemond Lavender Flan 2

It’s hard to believe that another year has passed by.  I’ve been doing a pretty good job of keeping my morning walk as a routine, keeping my heart rate up and moving as much as I can throughtout the day.  My next goal is to try to decrease sugar and unecessary calories with every meal this year.  Dessert included.

I am still trying to familiarize myself with the type of subsitutions and modifications I can make to those desserts I usually prepare for my family.  I started experimenting with our favorite dessert, flan.  A heavy, custardy and creamy dessert that is sweet and decadent.  I thought it was impossible but I did it!

First, I decreased its sugar by half and replaced with honey, a natural sweetener.    Then, I decreased the amount of eggs and replaced half of what it normally calls for with egg whites. I also replaced condesed milk with whole milk.

The citrus tang from the lemon juice and aromatic lavender flowers give this creamy dessert a unique and elegant flavor.  Perfect for the upcoming Valentine’s Day holiday and spring months.

By incorporating milk into my recipes, I’m incorporating some great benefits from Milk Builds a Better Future to our daily nutrition to lead a happier, healthy life.  Taste does not have to be compromised.  By taking baby steps in the right direction, accomplishing 2015 goals will come easy and effortless.

By still enjoying simple pleasures in life, reaching goals becomes an easy task anyone can achieve.

lemon lavender flan

Lemon Lavender Flan
Serves 8

1/2 cup granulated sugar
2 large eggs
2 large egg whites
1/3 cup lemon juice
½ cup honey
1 teaspoon vanilla extract
½ teaspoon salt
1 1/2 cups milk
1 teaspoon dried lavender buds, divided

Preheat oven to 350°F

Place 8-inch round cake pan in a 13×9 baking dish. Fill outer dish with hot water to ½ inch depth.

Heat sugar in small pan over medium heat, swirling from handle constantly until melted and golden brown; Pour into 8-inch mold. Remove 8-inch pan of water; working quickly, swirl melted sugar around bottom and sides of mold to coat. Return dish to water.

Combine eggs, egg whites, lemon juice, honey, vanilla extract and salt in medium bowl. Add milk and 1/2 teaspoon lavender; mix well. Pour into prepared 8-inch cake pan.

Bake for 45 minutes or until knife inserted near center comes out clean. Remove 8-inch cake pan from water. Cool on wire rack. Refrigerate overnight.

To serve: run small spatula around edge of dish. Invert serving plate over mold. Turn over; shake gently to release.