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.

Deb Wise


Credit: Greg Dupree; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro

Recipe Summary test

15 mins
15 mins
6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

224 calories; fat 7g; saturated fat 3g; cholesterol 164mg; protein 8g; carbohydrates 34g; sodium 197mg; iron 1mg; calcium 129mg.