Celebrate the vibrant traditions of Día De Los Muertos with a delightful twist on flan, a traditional Day of the Dead food. This easy marigold (cempasuchil) flan recipe infuses the essence of marigold (cempasuchil) flowers into a classic and beloved dessert.
Marigolds, known as cempasuchil in Spanish, hold a special place in the heart of Day of the Dead celebrations, and what better way to pay homage to this iconic bloom than by incorporating it into a luscious flan? This Day of the Dead dessert combines the richness of flan with the fragrant aroma and citrusy flavor of marigolds, resulting in a unique and flavorful dessert that’s perfect for your Dia de los Muertos celebrations.
The Cultural Significance of Marigolds in Dia de los Muertos
Marigolds, known as cempasúchil in Spanish, are an integral part of Dia de los Muertos celebrations. Their importance stretches back to ancient Mexican civilizations, where they were valued not only for their vibrant color and strong scent but also for their profound symbolism. You can read more about the significance and symbolism of marigolds for Day of the Dead here.
Marigolds are placed on ofrendas, along with other Day of the Dead flowers, as decoration and as a way to guide spirits to reunite with their living loved ones during el Dia de los Muertos. They are an integral part of the Day of the Dead celebrations along with other important symbolic elements like pan de muerto, sugar skulls and candles.
Marigolds in Dia de los Muertos
During Dia de los Muertos, marigolds play a crucial role in ofrendas, the altars dedicated to honoring departed loved ones. The bright orange and yellow petals are believed to serve as a guiding path for spirits returning to the world of the living. When you incorporate marigolds into your atole recipe, you’re not only adding a unique flavor but also infusing your drink with cultural significance. It becomes a way to connect with the cherished traditions and rituals that make Dia de los Muertos so extraordinary, transforming your atole into a heartfelt tribute to the enduring spirit of this celebration.
Are Marigolds (Cempasuchil) Flowers Edible?
Certainly, there are edible marigold varieties, but it’s essential to know which parts are safe for consumption. Only the petals should be eaten, while the flower centers, including the sepal, pistil, and stamens, should be avoided. It’s crucial to ensure that the marigolds you use are organic and pesticide-free.
Safe-to-Eat Marigold Varieties
Here are marigold varieties that you can safely use in cooking:
- Pot or Common Marigold (Calendula officinalis)
- Mexican, Aztec, African, or Cempasúchil Marigold (Tagetes erecta)
- French Marigold (Tagetes patula)
- Lemon or Signet Marigold (Tagetes tenuifolia)
- Field Marigold (C. arvensis)
- Mexican Mint Marigold (Tagetes lucida)
While all these marigold species can be used for cooking, some may have a slightly bitter taste, such as calendula types. For this recipe, it’s recommended to use Aztec or Mexican marigolds (cempasuchil) or French Marigolds. Mexican Marigolds can be challenging to find outside of Mexico, so French Marigolds are a more accessible choice when using fresh flowers.
Tips for Safely Using Marigolds for Cooking
When working with marigolds for culinary purposes, it’s important to follow these safety tips:
- Consume only the marigold petals, avoiding the flower’s center parts.
- Look for marigolds labeled as edible or culinary, or consider using organic marigolds from home gardens or local sources to ensure they’re free of harmful chemicals.
- Clean and disinfect marigolds thoroughly. Prior to use, soak marigolds in a baking soda solution (2 tablespoons of NaHCO3 per liter of water) for a few minutes to eliminate any potential chemical residues. Then, wash and disinfect them like you would any other vegetable.
Recipe for Marigold Flan
Ingredients:
- 1 cup granulated sugar
- 4 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 teaspoon vanilla extract
- 2 marigold fresh flowers, petals only (cleaned and disinfected)
- Additional marigold petals for garnish
Instructions:
Prepare the Caramel:
- Place a heavy-bottomed saucepan over low heat and add the granulated sugar.
- Stir continuously until the sugar melts and turns into a golden-brown caramel. Be cautious not to burn it.
- Quickly pour the caramel into the bottom of a flan mold or individual ramekins, swirling to coat the bottom evenly. Allow it to cool and harden.
Prepare the Flan:
- Preheat your oven to 325°F (163°C).
- In a blender, combine the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and marigold petals.
- Blend until the mixture is smooth and the marigold petals are well incorporated.
- Strain the flan mixture through a fine-mesh sieve into a bowl. This will remove any bits of marigold or egg that didn’t blend completely.
- Carefully pour the strained flan mixture over the hardened caramel in the flan mold or ramekins.
- Place the flan mold or ramekins in a larger baking dish. Fill the baking dish with hot water until it reaches about halfway up the sides of the flan mold or ramekins. This creates a water bath.
- Carefully transfer the baking dish with the flan mixture and water bath into the preheated oven.
- Bake for approximately 45-50 minutes or until the flan is set. To check for doneness, insert a knife into the center of the flan; it should come out clean when it’s done. Adjust the baking time to approximately 20–30 minutes if you are using ramekins or smaller molds.
Chill the Flan:
- Remove the flan from the oven and let it cool to room temperature in the water bath.
- Once cooled, cover the flan mold or ramekins with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flan to set completely. For small molds or ramekins refrigerate for at least 2 hours before demolding.
Demolding the Flan:
- To demold the flan, run a knife around the edge of the mold or ramekins to loosen it.
- Place a serving plate upside down on top of the mold or ramekin and quickly flip it over.
- Gently lift the mold or ramekin, allowing the caramel to drizzle over the flan.
Decorate and Serve:
- Use the fresh marigold petals to decorate your flan for a more festive look!
Tips For the Best Marigold (Cempasuchil) Flan:
- Tip for demolding: To ensure your flan comes out smoothly when demolding, you can dip the bottom of the mold or ramekin in warm water for a few seconds to loosen the caramel.
- Using dried marigolds instead of fresh marigolds: The petals of one fresh marigold are approximately equivalent to 1 tablespoon of dried marigolds.
Marigold Flan Recipe - Cempasuchil Flan for Day of the Dead
Ingredients
- 1 cup granulated sugar
- 4 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 teaspoon vanilla extract
- 2 marigold fresh flowers, petals only (cleaned and disinfected)
- Additional marigold petals for garnish
Instructions
Prepare the Caramel:
- Place a heavy-bottomed saucepan over low heat and add the granulated sugar.
- Stir continuously until the sugar melts and turns into a golden-brown caramel. Be cautious not to burn it.
- Quickly pour the caramel into the bottom of a flan mold or individual ramekins, swirling to coat the bottom evenly. Allow it to cool and harden.
Prepare the Flan:
- Preheat your oven to 325°F (163°C).
- In a blender, combine the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and marigold petals.
- Blend until the mixture is smooth and the marigold petals are well incorporated.
- Strain the flan mixture through a fine-mesh sieve into a bowl. This will remove any bits of marigold or egg that didn't blend completely.
- Carefully pour the strained flan mixture over the hardened caramel in the flan mold or ramekins.
- Place the flan mold or ramekins in a larger baking dish.
- Fill the baking dish with hot water until it reaches about halfway up the sides of the flan mold or ramekins. This creates a water bath.
- Carefully transfer the baking dish with the flan mixture and water bath into the preheated oven.
- Bake for approximately 45-50 minutes or until the flan is set. To check for doneness, insert a knife into the center of the flan; it should come out clean when it's done. Adjust the baking time to approximately 20–30 minutes if you are using ramekins or smaller molds.
Chill the Flan:
- Remove the flan from the oven and let it cool to room temperature in the water bath.
- Once cooled, cover the flan mold or ramekins with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flan to set completely. For small molds or ramekins refrigerate for at least 2 hours before demolding.
Demolding the Flan:
- To demold the flan, run a knife around the edge of the mold or ramekins to loosen it.
Place a serving plate upside down on top of the mold or ramekin and quickly flip it over.
Gently lift the mold or ramekin, allowing the caramel to drizzle over the flan.
Decorate and Serve:
- Use the fresh marigold petals to decorate your flan for a more festive look!
Other Recipes You Are Sure To Love:
More Delicious Flan Recipes:
- Mexican Chocolate Flan: Topped with fresh fruit, this creamy Mexican chocolate flan is the ultimate chocolate dessert. This easy-to-make Mexican flan recipe is a popular custard dessert in Latin America, made with eggs and milk and covered with a light sweet syrup.
- Caramel Apple Flan: This easy to make caramel apple custard dessert brings together the flavors of caramel apples and the creamy deliciousness of flan and it’s the perfect flan to enjoy this fall.
- Choco Pumpkin Flan Cake: These chocolate pumpkin flan mini Bundt cakes are a great dessert for entertaining this holiday season and they are easy and quick to make.
Other Marigold (Cempasuchil) Recipes:
- Cempasuchil (Marigold) Atole Recipe for the Day of the Dead: This Day of the Dead recipe for cempasúchil atole is an easy-to-make warm drink perfect for enjoying along with pan de muerto. The cempasuchil flowers give this atole a unique citrusy flavor and infuse this warm and comforting Mexican hot drink with the symbolism of marigolds for the Day of the Dead.
- Cempasuchil (Marigold) Filled Pan de Muerto: Give the tradional pan de muerto a twist by filling it with a Cempasuchil, or marigold flower cream. The marigold sweet cream filling made with cream cheese, condensed milk and infused with the subtle taste of marigolds not only makes this pan de muerto taste delicious but it enhances it’s symbolic significance for your Day of the Dead celebrations.
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
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