Honey Flan
- ½ cup sugar
- 7 tablespoons honey, divided
- 1 14 oz. can sweetened condensed milk
- 1 cup whole milk
- 3 large eggs
- 1 large egg yolk
- ¼ teaspoon salt
- Preheat oven to 350*F.
- Sprinkle sugar in a 3 quart saucepan; place over medium heat and cook gently shaking pan until sugar melts and turns a light golden brown.
- Slowly stir in 3 tablespoons of the honey.
- Stir gently until melted.
- Remove from heat and immediately pour hot caramelized sugar into 6 (6oz.) ramekins.
- Process condensed milk, milk, eggs, egg yolk and salt in a blender.
- Add remaining 4 tablespoons of honey and process until smooth and well blended.
- Pour mixture evenly over the sugar in each ramekin.
- Place ramekins in a 13x9" pan.
- Add hot water to a depth of 1 inch.
- Cover loosely with aluminum foil.
- Bake for 30 to 35 minutes or until slightly set.
- Flan should jiggle when pan is shaken.
- Remove the ramekins from the water bath and place on a wire rack to cool for 30 minutes. Cover and chill for 3 hours or more.
- Just before serving place ramekins in an inch of warm water for 3-5 minutes to help with inversion.
- Run a knife around edges of flans to loosen; invert flans onto serving plates.
Recipe by at https://www.theorangebee.com/honey-flan/
3.5.3208