Best Classic Honey Flan Recipes

CLASSIC FLAN

Steps:

• Preheat oven to 325 degrees. Place a small bowl of cold water and a pastry brush near the stove top. Place a 9-inch cake pan in a large roasting pan. Bring a large kettle or pot of water to a boil.
• Make the caramel: In a saucepan over medium-high heat, mix sugar and 3 tablespoons water, stirring to combine. Do not stir again. Cook, washing down the sides of the pan with a pastry brush dipped in water, or cover with a tight-fitting lid, to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Pour into cake pan, swirling to coat bottom evenly.
• Make the custard: In a small saucepan, heat milk with 1/2 cup sugar over medium just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).
• Meanwhile, whisk together eggs, yolks, remaining 1/2 cup sugar, and salt in a large bowl. Add ladle of hot milk mixture to the egg mixture and whisk to combine. (This is called tempering, and it prevents the eggs from curdling.) Add two more ladles of milk mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining milk mixture. Strain through a fine sieve into a large measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.
• Pour custard into cake pan. Place roasting pan in oven. Add enough boiling water to pan to come halfway up the sides of the pan. Bake until custard is just set (it should tremble slightly in center when shaken), about 50 minutes.
• Remove roasting pan from oven. Use tongs to carefully remove pan from hot-water bath and place on a wire rack for 30 minutes. Cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around the flan, and place a rimmed serving plate upside down over the top. Invert, and gently lift pan to remove. Serve immediately.

CLASSIC FLAN

Steps:

• Preheat the oven to 350 degrees.
• Separate the sugar into 1 and 1/4 cup and 1/4 cup. Take a round, raised-edged, flat bowl and put the sugar in it. spread the sugar out so that there is a nice, thin layer of it on the bottom.
• Put it on the stove on low heat. This will be the caramel. DO NOT STIR. The sugar must be burned but not to the point of bitterness. This is aprroximately 3-4 minutes, or when it starts turning slightly darker than the color of Clover Honey. After the caramel is done, put the bowl aside.
• Put the eggs, the two milks, the cinnamon, and the remaining sugar into a blender, and mix on high.
• Pour the blended mixture into the bowl with the caramel on the bottom.
• Take a long, flat pan, with raised edges and pour the 3 cups of COLD water into it.
• Place the bowl in the water and put it in the oven (this is to retain the moisture of the flan).
• Bake for 30 minutes at 350.
• Bake for 90 minutes at 200.
• Chill for AT LEAST 1 hour.
• cut around the putting, around the edges of the bowl, and flip!

CLASSIC HONEY FLAN

Steps:

• Combine eggs, milk, 1/4 cup honey and vanilla.
• Beat until mixed but not foamy.
• Combine remaining 1/4 cup honey and cinnamon in small bowl; mix well.
• Place 4 (6-ounce) custard cups in 8-inch square baking dish.
• Spoon 1 tablespoon honey-cinnamon mixture into each custard cup; divide egg mixture into each custard cup.
• Place baking dish on middle rack of oven; pour boiling water into baking dish around custard cups to 1-inch depth.
• Bake at 325 degrees F 30 to 45 minutes or until knife inserted near center comes out clean.
• Serve warm or cold.
• Loosen edges of individual custards with spatula or knife; invert onto dessert plates.