With honey’s ties to ancient times, it is no wonder flan once graced the tables of ancient Romans homes. While the dish’s roots are more savory than sweet, this tasty dessert has evolved over the years to the delicious custard dessert we know today. We hope you enjoy this version using our Manuka honey!

Ingredients:

14 ounces of condensed milk
1c milk
1 egg yolk
3 lg eggs
1/2c sugar
7T manuka honey

*you will also need (6) 6-ounce ramekins and a 13×9 sheet pan

Directions for Honey Flan:

1. Preheat oven to 350 degrees
2. In a large saucepan over medium heat, sprinkle sugar while shaking pan until sugar is melted and turns to a lightly colored golden brown (this should take about four or five minutes)
3. When sugar has melted, slowly fold in 3T of the manuka honey
4. If the mixture begins to clump, continue to gently stir to break the “clump” apart
5. Once the honey has been folded in, remove from heat and distribute warm mixture into the ramekins
6. Add remaining ingredients to blender and blend until smooth
7. Pour blended mixture into ramekins
8. Fill sheet pan with about one inch of water
9. Place ramekins on sheet pan
10. Cover entire sheet pan with foil and place in oven
11. Set timer for 30 minutes
12. Check flan to see if it is set (should jiggle when you move the pan). If flan is not yet set, allow to bake for another five minutes and check it again.
13. Once flan is set, remove pan from oven.
14. Remove ramekins from sheet pan and allow to cool on a wire rack for 30 minutes
15. When flan has cooled, ramekins should be moved to the refrigerator to chill covered for at least three hours
16. When ready to serve, use a knife to separate the edges of the flan from the ramekin
17. Place serving plate over ramekin and turn over
18. Flan should come out easily
19. Garnish and serve