Honey-Vanilla Crème Flan

~ Tandy

The recipe for the honey-vanilla crème flan in the Living the Ultimate Carnivore Lifestyle recipe book is described as Ketovore. The nutrition per serving is 7g protein, 8g net carbs and 13g fat. Each slice comes in at 174 calories.

Honey-Vanilla Crème Flan
Honey-Vanilla Crème Flan

Skip ahead to the recipe for Honey-Vanilla Crème Flan

When sleep eludes you

Having sleep trained myself to combat my chronic insomnia, I do not mind the odd night of wakefulness. But, when it becomes consistent I know I have an uphill battle ahead of me. My lack of sleep started off with two nights in a row of sleep in 30 minute snatches. By the time Sunday night rolled in, I had to get some rest and went to our guest bedroom to get some solid sleep. It was weird not sharing the bed with Dave, or the dog, and the next night I was back in our bedroom. This was followed by 3 nights of fairly good sleep and then an extremely late night. The following 4 nights were not too bad, but after that, it was weeks of interrupted sleep, 4am waking and a night of being up from midnight.

Travelling with no sleep

Last year I had a week of bad sleep before we went overseas. And as our flight leaves at 23h15, it is a very late night (or early morning) before I can try and sleep. This was followed by two weeks of interrupted sleep, which left me knackered. This year, the midnight wakening happened the night before we went overseas. Knowing what was ahead of me, I took a Vitamin B supplement to help me feel more awake, and alert. This year I decided that I would do that every morning following a bad night of sleep. And that I would take something to help me sleep if necessary. It is not fun travelling when you are exhausted. Do you take something to help you sleep if you need to?

Take a look at this inspiring recipe for ♥ Honey-Vanilla Crème Flan ♥ from Lavender and Lime #LavenderAndLime Share on X

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Honey-Vanilla Crème Flan

Use an infused honey for more depth of flavour
Recipe Category: Dessert
Makes enough for: 8 people
All Rights Reserved: Adapted from Living the Ultimate Carnivore Lifestyle page 188

Ingredients

  • 80 g honey
  • 335 mls milk
  • 250 mls cream
  • 10 mls vanilla extract
  • 0.625 mls fine salt
  • 5 eggs

Method

  • Place the honey into a small saucepan and heat over a low temperature until runny
  • Pour into a 20cm tart tatin (or baking) dish and swirl to cover the base of the dish
  • Place the milk, cream, vanilla and salt into a saucepan and heat over a medium to low temperature until hot but not boiling
  • Remove from the heat, cover and leave to cool down a bit until lukewarm
  • Preheat the oven to 160° Celsius, full your kettle and place it on to boil
  • When the milk has cooled slightly, add the eggs to a large bowl and whisk gently until amalgamated
  • Continue whisking while you slowly add the milk, and continue whisking until completely combined
  • Pour the mixture through a fine sieve into a jug
  • Place your baking dish into a large roasting tin, open your oven and pull the shelf out as far as it can go, then place the roasting tin onto the shelf
  • Carefully pour the custard on top of the honey, then carefully pour the water from the recently boiled kettle into the tin, to about halfway up your baking dish
  • Carefully slide the shelf back in to place, close the oven door, and bake the flan for 60 minutes
  • Carefully remove the roasting tin from the oven, and then remove the baking dish out of the tin and place onto a wire rack to cool completely
  • When at room temperature, loosely cover with cling film and place into the fridge overnight (or for at least 4 hours if you don't have time)
  • Remove from the fridge, run an offset palette knife around the edges, and place a large lipped cake plate on top of the baking dish
  • Quickly invert the dish and place the cake plate onto your worktop
  • Lift up the baking dish, cut into 8 slices and serve straight away

Notes

I did not make the recipe with the same quantity of ingredients as listed as I only had 250mls of cream (the recipe calls for 300mls). I adjusted the recipe accordingly, so the stated nutritional values in the introduction to this blog post do not match up with this recipe! I also used double the amount of honey to cover the bottom of my dish.
See the links below for blog posts I published on October 15:

Lavender and Lime Signature

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

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