An Ancient Recipe for Modern Times –
Honey Flan
I thought flan had its roots in Central American. So, I was quite surprised to find out that Honey Flan has its roots in Ancient Rome. See http://flan.holidaycook.com/history.shtml. Quite frankly, I’m still going to think of flan as my favorite dessert order in Mexican restaurants.
Here is a riff on a favorite Honey Flan recipe. We suggest that you make this recipe often and try various flavors of our raw, local honey to see what flavor you like in your flan. We also suggest you purchase the highest quality ingredients that are seasonal, local, and organic whenever possible.
I Thought Eggs Were Bad for You
With people demonizing cholesterol, healthy eaters tend to shy away from eating eggs. But, there’s newer research out there. Here is a great post from Huffington Health that discussed the egg controversy.
The Recipe
Ingredients
- 1/2 cup coconut sugar
- 7 tablespoons Bee Wild raw honey, divided into 2 portions, one with 3 tbsp
- 1 (14-oz.) can organic sweetened condensed milk
- 1 cup organic milk
- 3 large organic eggs
- 1 large organic egg yolk
- 1/4 teaspoon kosher salt
Instructions
- Find your 9" x 13" baking dish and six individual flan dishes.
- Put a kettle of water on to boil.
- Preheat the oven to 350 degrees Fahrenheit.
- Make your honey/sugar caramel by putting sugar into a saucepan on medium heat.
- Stir or shake the sugar so that it doesn't burn. You want to cook the sugar until it's melted and light brown in color. This takes less than five minutes.
- Add 3 tbsps. of the honey and stir until the honey is melted.
- Pour 1/6 of the caramel into the bottom of each of the flan dishes.
- Blend the remaining ingredients in a blender until smooth.
- Pour 1/6 of the egg mixture into the flan dishes and then place the filled flan dishes in the baking dish.
- Carefully pour boiling water into the bottom of the baking dish so that the water rises an inch from the bottom of the baking dish.
- Cover the entire pan with foil.
- Bake in the pre-heated oven for 30-35 minutes. The flans will be set but will still jiggle.
- Remove the flans from the baking dish and cool on a wire rack.
- In order to unmold the flans, run a knife around the edges of the flan dishes. You can also set the bottom of the flan dishes in some hot water.
- Put a plate over the opening of the flan dish and turn it over.
- Gently tap the flan dish. The flan should shimmer out of the flan dish on to the plate.
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