Honey flan, a sweet custard-like pudding traditionally made with evaporated milk, eggs, and sweetened condensed milk, is one of my favorite dessert recipes ever. It’s quite similar to a cape malay milk tart but more creamy and sweeter.
orange blossom honey flan
- half a cup of sugar
- seven teaspoons of orange blossom honey
- one cup of sweetened condensed milk
- one cup of milk
- three large eggs
- one large egg yolk
- half a teaspoon of sea salt
Preheat oven to 180° and sprinkle sugar in a saucepan placed over medium heat.
Cook the sugar, gently shaking pan often for five minutes or until the sugar melts and turns a light golden brown. Slowly stir in half of the honey. To prevent the mixture from clumping, gently stir just until well combined.
Remove from the heat and immediately pour hot caramelized sugar into the ramekins.
Process the condensed milk, milk, eggs, sea salt and remaining honey in a blender for ten to fifteen seconds or until smooth.
Pour this mixture evenly over the sugar in each ramekin. Place the ramekins in a baking pan with added hot water to a depth of two centimeters. Cover loosely with aluminum foil.
Bake for thirty to thirty five minutes or until slightly set. The flan will jiggle when the pan is shaken.
Remove ramekins from water bath and place on a wire rack to cool.
Cover and chill for three hours.
When ready to serve, run a knife around edges of flans to loosen and invert the flans onto a serving plate.