Baked Honey Custard (Flan-Style)
A softly set baked custard with a honey caramel instead of burnt sugar — trembling, silky and elegant. Baked gently in a water bath for the smoothest set.
Why you'll love this recipe
- Not one spoon of refined sugar
- Sweetened with real honey
- Naturally gluten free
- Makes enough for 6
- Intermediate, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1/3 cup (110 g) raw honey, simmered 2–3 min until deep amber, divided into 6 ramekins
- 2 cups (480 ml) milk of choice
- 4 large eggs
- 3 tbsp raw honey
- 1 tsp vanilla, pinch salt
What goes into Baked Honey Custard (Flan-Style)
This one comes together in two parts, each doing its own job:
- Honey caramel. Built from 1/3 cup (110 g) raw honey.
- Custard. Built from 2 cups (480 ml) milk of choice and a few others.
How to make it
Preheat oven to 325°F (160°C). Warm honey to amber and pour a little into each of 6 ramekins.
Warm the milk until steaming (not boiling).
Whisk eggs, honey, vanilla and salt; slowly whisk in the warm milk. Strain for smoothness.
Pour into the ramekins. Set them in a deep tray; pour hot water halfway up the sides.
Bake 40–50 minutes until just set with a slight wobble. Cool, then chill 3 hours. Run a knife around and invert to serve.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Baked Honey Custard (Flan-Style) really made without refined sugar?
Yes. All the sweetness comes from honey - there is not one spoon of white sugar in it. That is the whole point of how I cook.
Is Baked Honey Custard (Flan-Style) gluten free?
Yes, it is naturally gluten free as written - there is no wheat flour in it. Do check any packaged ingredient you use carries a gluten-free label, just to be safe.
How long does Baked Honey Custard (Flan-Style) keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Baked Honey Custard (Flan-Style) make?
This makes enough for 6. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Baked Honey Custard (Flan-Style)
A softly set baked custard with a honey caramel instead of burnt sugar — trembling, silky and elegant. Baked gently in a water bath for the smoothest set.
Ingredients
- 1/3 cup (110 g) raw honey, simmered 2–3 min until deep amber, divided into 6 ramekins
- 2 cups (480 ml) milk of choice
- 4 large eggs
- 3 tbsp raw honey
- 1 tsp vanilla, pinch salt
Instructions
- Preheat oven to 325°F (160°C). Warm honey to amber and pour a little into each of 6 ramekins.
- Warm the milk until steaming (not boiling).
- Whisk eggs, honey, vanilla and salt; slowly whisk in the warm milk. Strain for smoothness.
- Pour into the ramekins. Set them in a deep tray; pour hot water halfway up the sides.
- Bake 40–50 minutes until just set with a slight wobble. Cool, then chill 3 hours. Run a knife around and invert to serve.
