Rose and Pistachio Flan

Rose and pistachio flan

Rose and pistachio flan

Flan is one of my favorite desserts. As a kid, while living in Algeria, we ate a lot of it, especially in Ramadan. Protein and carb rich, this tasty custard dessert is cooling and extravagant all at once.The rose water is added to the custard early on and the pistachio at the end.



technique speak for a water bath. A container holding hot water into which a pan is placed for slow cooking.

Rose and Pistachio Flan

by Soumeya | May 2019

  • Prep time: 30 minutes
  • Cook time: 50 minutes
  • Inactive time: 0 minutes
  • Total time: 1 hour 20 minutes

Servings: 6



  • 1/2 cup sugar
  • 2 teaspoons lemon juice
  • 1/4 cup water


  • 4 eggs plus 1 egg yolk *
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup rose water
  • 1 cup heavy cream *
  • 1 1/2 cup whole milk *
  • 3 tablespoons pistachios, crushed *



  1. Prepare 8 flan ramekins or an 8 inch mould. Also prepare a roasting pan or rimmed baking pan that can hold the ramekins and mould plus water that comes half way up to the mould.
  2. In a small saucepan, place the sugar, add the lemon, then the water. Do not mix them and do not move them around (you don't want sugar crystals on the sides of the saucepan).
  3. Over medium heat, melt the sugar uncovered. The sugar and water will start boiling then caramelize and turn a deep amber color. Remove from the heat. This step can take anywhere between 5 to 10 minutes.
  4. Pour the caramel into the ramekins or mould then tilt around to spread the caramel equally throughout. See note. Flan
  5. Preheat the oven to 350 F.
  6. In a medium bowl lightly whisk the eggs, sugar, and vanilla extract. Do not overmix, as bubbles are not desirable.
  7. Add the rose water, heavy cream, and milk. Whisk to combine. Do not overmix, as bubbles are not desirable.
  8. Strain the mixture, into the mould or ramekins. Discard any egg yolk remaining in the sieve or strainer.
  9. Place the mould inside the roasting pan, then fill it with boiling water. The water should reach at least halfway up the sides of the mould.
  10. Bake for 40-50 minutes or until when a knife is inserted comes out clean. .
  11. Take out of the oven and let it come to room temperature then refrigerate for at least 2 hours.
  12. To serve, run a sharp knife around all the edges. Place a large plant on top of the mould and invert the flan. Tap it gently to dislodge any parts that stick.
  13. Sprinkle the pistachio and rose petals on the flan and serve.


  1. Any remaining caramel can be dissolved in a tablespoon or two of rose water then poured over the flan for serving. The sauce should be thick, so do not add too much water, if it hardens heat it up to melt it.
  2. Any caramel that hardens can be cleaned easily through soaking in water.

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