Honey Flan


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. 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. 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. 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. 4 Run a knife around edges of custard cups to loosen flans; invert onto serving plates.

  • Active:
  • Total (includes 4 hours chilling):

  • The lighter your honey, the subtler its flavor. Any kind will work—it depends on your preference. Clover or orange blossom are light; buckwheat honey is dark.
  • Yield: 6 servings

Nutritional Information

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