Honey Flans

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas  

An elegant make-ahead dessert, these custards sing with faint floral notes and sweet honey. Serving tip from our Test Kitchen: Flans release like a dream if you let the custard cups stand in 1 inch of warm water for 3 to 5 minutes before unmolding.

Yield: Makes 6 servings
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 20 Minutes
Total: 4 Hours, 20 Minutes


Ingredients

  • 1/2 cup sugar
  • 7 tablespoons honey (such as orange blossom), divided
  • 1 (14-oz.) can sweetened condensed milk
  • 1 cup milk
  • 3 large eggs
  • 1 large egg yolk
  • 1/4 teaspoon kosher salt

Preparation

  1. 1. Preheat oven to 350°. Sprinkle sugar in a 3-qt. saucepan; place over medium heat, and cook, gently shaking pan, 4 minutes or until sugar melts and turns a light golden brown. Slowly stir in 3 Tbsp. honey. (Mixture will clump a little; gently stir just until melted.) Remove from heat; immediately pour hot caramelized sugar into 6 (6-oz.) ramekins.
  2. 2. Process condensed milk, next 4 ingredients, and remaining 4 Tbsp. honey in a blender 10 to 15 seconds or until smooth; pour evenly over sugar in each ramekin. Place ramekins in a 13- x 9-inch pan. Add hot tap water to pan to a depth of 1 inch. Cover loosely with aluminum foil.
  3. 3. Bake at 350° for 30 to 35 minutes or until slightly set. (Flan will jiggle when pan is shaken.) Remove ramekins from water bath; place on a wire rack. Cool 30 minutes. Cover and chill 3 hours. Run a knife around edges of flans to loosen; invert flans onto a serving plate.
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