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
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.
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.
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.
