Farmers' Guest House blog
June 29th, 2014

Enjoy a Honey Flan at Farmers Guest House

What a lovely way to start the day!  Honey flan, Petite Pancakes and Country Ham – a recipe for a great day.  This is my version of the recipe from the March, 2014 edition of Southern Living Magazine.

Honey Flan, modified from a recipe in the March 2014 edition of Southern Living
Serves 18
1 cup sugar
1 cups honey, divided
2 (14 oz) cans sweetened condensed milk
2 cups whole milk
6 large eggs
2 large egg yolks
1/2 tsp kosher salt
1. Preheat oven to 350.  In a large saucepan heat sugar just until melted, add 1/3 cup of honey and remove from heat. (Do not overcook or the sugar will turn to candy)  Immediately pour hot sauce into 12 ramekins.
2. In a large bowl process condensed milk, whole milk, eggs, egg yolks and salt until smooth.  Pour evenly over sugar in each ramekin.  Place ramekins in 2 9 x 13 inch pans.  Add hot tap water to pan to a depth of 1 inch.
3. Bake at 350 for 60 minutes or until set.  Remove from water bath and place on wire rack to cool for 30 minutes.  Cover and chill for 3 hours or overnight.  Run a knife around edges of flans to loosen and invert on plates to serve.

Leave a Reply

You must be logged in to post a comment.