Honey-Vanilla Crème Flan
Use an infused honey for more depth of flavour
Makes enough for: 8 people
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.