Cempasúchil Flan
Cempasúchil, known as Mexican or Aztec marigold, is a flower with yellow and orange petals traditionally used to decorate Day of the Dead altars and is believed to guide visiting souls during their journey on November 1 and 2. This edible flower can be used to prepare a variety of dishes, like this luscious cempasúchil flan that stands out due to its aromatic, subtle, and a bit citrus taste that will tickle your tastebuds.
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Ingredients
10
Portions
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Preparation
20 mins
1h
Medium
  • On a chopping board, remove petals from the cempasúchil flowers.
  • Heat a pot over medium-low heat. Add evaporated milk, condensed milk, whole milk, and cream cheese. Add cempasúchil petals. Heat for 5 minutes. This step will infuse the flavors of the flower. Remove from heat and rest for about 15 minutes until cool.
  • Combine milks, and flowers in the blender and blend for 3 minutes. Add egg and orange zest. Set aside.
  • Add sugar to a pot and heat over medium heat to a caramel. Line a flan pan with caramel. Let cool.
  • Pour in flan mixture and bake covered on a water bath for 1 hour at 392 °F. Remove from oven and cool.
  • Unmold cempasúchil flan on a platter and garnish with cempasúchil flowers and pumpkin seeds.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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