Rumi Flan with Chef Martin Lopez | Saffron Recipes | Rumi Spice

Rumi Flan with Chef Martin Lopez

Yield: 24 small servings
Difficulty: Hard - Yield: 12 servings - Time: 60 minutes 

We teamed up with Chef Martin Lopez to make a Rumi Saffron Flan that we're still obsessed with - we think you should try it!! 
Rumi Saffron Flan Napolitano 

For a printable recipe, click below: 



  • 1 Small pinch of Rumi Saffron
  • 3 Cans of Evaporated Milk
  • 2 Cans of Sweet Condensed Milk
  • 6 Fresh Whole Eggs
  • 1 Cup of Granulated sugar - for caramel
RUMI Saffron Flan 030

Directions: Preheat oven to 325 degrees. You will need ramekins or other specialty flan bakeware, or a cake pan to bake the flan plus a large baking sheet that will hold the mold(s) and be able to bake them in a water bath.

Place the Evaporated Milk in a small cooking pan and bring to a simmer, once it begins to boil remove from heat and add the saffron, stir and set to the side to cool, the hot milk will allow the Rumi Saffron to release the beautiful flavors and aromas but be sure not to OVER cook, or you will lose the aroma and flavor.

In another cooking pan, pour 1 cup of sugar over medium heat, constantly stir sugar until it liquefies and turns to a light brown and turns into caramel, this step is very important as the sugar will burn very quickly and it's very hot so stay with it, stir and be careful not to burn it or burn yourself.

Quickly pour caramel into the baking pans of your choice and tilt and swirl around to allow the caramel to cover the entire bottom of your baking pan or ramekins and set to the side. Reheat caramel if it starts to harden. 

In a mixing bowl blend the eggs together then add the sweet condensed milk and the cooled evaporated milk and Rumi Saffron blend.

Finish mixing all the ingredients well to create the custard and pour into your already caramel lined baking pan(s). Place your molds with the custard on top of another baking pan and once in the oven, add water to the baking pan to create a water bath. RUMI Saffron Flan 192 Bake for 45 minutes in the water bath and check with a knife for doneness, if the knife comes out clean, it’s ready. If not, check every five minutes until it comes out clean. Remove from oven and let cool. After it has cooled down completely, wrap and refrigerate overnight. Invert (flip) the Flan onto a platter (plate) with an edge as you will have the caramel sauce already there and we don’t wish for it to overflow and position in the center of the plate. Enjoy! RUMI Saffron Flan 244 To check out more from Chef Martin Lopez visit his site.

1 comment

  • Lorena Fernandez: May 06, 2017

    Hi guys! I love the receipe and the heart baking pan and the plate where you made the flan. also I saw you on shark tank and I thought you did great!
    where I can buy it?

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