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.
June 29th, 2014
Enjoy a Honey Flan at Farmers Guest House
Honey Flan, modified from a recipe in the March 2014 edition of Southern Living
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.
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