Greg Dupree; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro
- 10 tablespoons raw honey
- 2 1/4 cups whole milk
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
1 Preheat oven to 325°F. Place 1 tablespoon of the honey in each of 6 6-ounce custard cups or ramekins. Freeze for 5 minutes.
2 Whisk together milk, eggs, vanilla, salt and remaining 4 tablespoons honey in a bowl until well combined. Pour mixture carefully through a fine wire-mesh strainer into prepared custard cups.
3 Place custard cups in a 13-by- 9-inch baking dish. Pour boiling water into dish to a depth of ¾ inch. Bake until custards are almost set but still slightly jiggly in centers, about 35 minutes. Transfer custard cups to a wire rack; let cool for 30 minutes. Cover custard cups and refrigerate for 4 hours or overnight.
4 Run a knife around edges of custard cups to loosen flans; invert onto serving plates.
- Yield: 6 servings
|Calories per serving:||224|
|Fat per serving:||7g|
|Saturated fat per serving:||3g|
|Cholesterol per serving:||164mg|
|Fiber per serving:||0g|
|Protein per serving:||8g|
|Carbohydrate per serving:||34g|
|Sodium per serving:||197mg|
|Iron per serving:||1mg|
|Calcium per serving:||129mg|