Honey lovers get a double dose of flavor in this Mexican honey flan, because it uses honey instead of caramelized sugar in the glaze, as well as honey in the custard.
- 3 beaten eggs
- 1 cup whole milk
- ½ cup evaporated milk
- ½ cup honey
- 1 teaspoon vanilla extract
Preheat oven to 325º F.
Combine eggs, both milks, ¼ cup honey and vanilla extract. Beat by hand until well mixed but not foamy.
Spoon the remaining honey into 4 6-ounce custard cups, using 1 tablespoon for each cup. Pour mixture into cups, dividing evenly.
Place cups in a baking pan and pour boiling water into pan around cups, to come halfway up the sides of the cups.
Bake 35-45 minutes, or until a knife inserted into the center of a cup comes out clean. Allow to cool for a few minutes, loosen the edges with a knife, and invert onto plates. Serve warm or cold. Serves 4.
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