Gloria’s Honey Flan

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This flan recipe is so sweet and decadent make sure you leave some room at the end of your meal to savour every bite. The sweet honey and caramel in the flan, combined with the ever so indulgent condensed milk, can only be described as a Dulce de Leche explosion.

Ingredients

  • 1 x 397G Tin Condensed Milk
  • 397 ML Water
  • 1 Tbsp Water
  • 3 Eggs
  • 5 Tbsp Honey

Method

Preheat oven to 150°C

Pour the tin of condensed milk into a blender, fill up the empty tin with water and add to the blender together with the eggs and blend until smooth.

In a pan pour 4 or 5 tablespoons of honey with a tablespoon of water and bring to the boil. Simmer for a few minutes until it changes colour to a golden brown. 

In a cake tin, pour the honey caramel, then gently pour in the flan mixture on top.

Place the flan tin onto a tray or oven dish with water just enough to cover the base of the pan, about a finger deep, and place in the oven at a low heat of 150°C for approx an hour. When the flan is wobbly as you move it, it will be ready. You can also put in a knife to check if ready, it would come out clean. 

Leave to cool at room temperature, then place in the fridge until it’s nice and cool.

To serve, slide a knife along the sides of the flan, just flip over onto a plate so that the honey caramel slowly drips the sides of the flan. Can be served on its own or accompanied by fresh cream.

Tip

For fresh cream just whisk double fresh cream until its thick.


Gloria’s Honey Flan

5 from 1 vote
This flan recipe is so sweet and decadent. Sweet honey and caramel, combined with indulgent condensed milk. A Dulce de Leche explosion.
Cook Time1 hr 20 mins
Course: Dessert
Cuisine: Gibraltar, Mediterranean
Servings: 4
Author: Mama Lotties

Ingredients

  • 397 G Tin Condensed Milk (1 tin)
  • 397 ML Water
  • 1 Tbsp Water
  • 3 Eggs
  • 5 Tbsp Honey

Instructions

  • Preheat oven to 150°C
  • Pour the tin of condensed milk into a blender, fill up the empty tin with water and add to the blender together with the eggs and blend until smooth.
  • In a pan pour 4 or 5 tablespoons of honey with a tablespoon of water and bring to the boil. Simmer for a few minutes until it changes colour to a golden brown.
  • In a cake tin, pour the honey caramel, then gently pour in the flan mixture on top.
  • Place the flan tin onto a tray or oven dish with water just enough to cover the base of the pan, about a finger deep, and place in the oven at a low heat of 150°C for approx an hour. When the flan is wobbly as you move it, it will be ready. You can also put in a knife to check if ready, it would come out clean.
  • Leave to cool at room temperature, then place in the fridge until it’s nice and cool.
  • To serve, slide a knife along the sides of the flan, just flip over onto a plate so that the honey caramel slowly drips the sides of the flan. Can be served on its own or accompanied by fresh cream.

Notes

For fresh cream just whisk double fresh cream until its thick.

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