Honey Flan
We have been serving this recipe for traditional Mexican egg custard since we opened and it is still one of our most popular desserts. Baked in individual custard cups, the flan is inverted when served and the excess caramel is used as a sauce.
Serves 10
- 1 quart plus 1 cup heavy whipping cream
- 1 tablespoon vanilla
- 1 cinnamon stick
- 7 eggs
- 1 cup plus 2 tablespoons honey
- 1 cup plus 2 tablespoons sugar
Preheat oven to 350°.
Combine heavy cream, vanilla and cinnamon stick in a pot and bring to a gentle boil without scorching. Remove from heat.
While cream is heating, mix the eggs, honey and ½ cup of the sugar in a mixing bowl until smooth.
Combine the cream and egg mixture and whip vigorously together. Strain through a fine sieve.
Heat remaining sugar in sauté pan over medium heat, stirring continuously until a rich colored caramel is formed.
Place 10 straight sided, ceramic soufflé cups in a large roasting pan. As soon as syrup is ready, divide equally between the 10 cups.
Divide cream mixture between the caramel lined cups to just below the rim.
Pour enough hot water into roasting pan to come ¾ of the way up the sides of cups.
Bake flans until set in center, about 45-50 minutes.
Cool, cover and refrigerate at least 4 hours (up to 2 days).
Run small knife around custards to loosen. To un-mold each, place small plate atop custard; firmly holding plate and custard cup together, invert and shake gently, allowing custard and caramel to settle onto plate.
Garnish with berries or kiwi slices.