Greg Dupree; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro
Active Time
15 Mins
Total (includes 4 hours chilling) Time
5 Hours 20 Mins
6 servings

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

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