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Celebrate Easter with a slice of sweet Spring Flan. This delectable creamy custard is a satisfying but not-too-heavy ending to your Easter meal and can be made for to please a large gathering or a small family dinner.
Recipe created by Vianney Rodriguez, author of the blog Sweet Life Bake.
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Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F.
PLACE sugar in a medium nonstick saucepan. Cook over medium heat, gently shaking pan, for 4 minutes or until sugar melts completely and turns a light golden brown. Carefully stir in 4 tablespoons honey. Mixture will seize and clump together. Gently stir and allow to melt again. Remove from heat; immediately pour sugar mixture into 8 (6-oz.) ramekins. Place ramekins in a large roasting pan; set aside.
PLACE sweetened condensed milk, evaporated milk, eggs, egg yolk, salt, vanilla extract and remaining 4 tablespoons honey in blender; cover. Blend until smooth. Pour into ramekins. Place roasting pan in oven; add 1 inch hot water to roasting pan being careful to not spill into flans. Cover pan with foil.
BAKE for 30 minutes or until or until knife inserted near center comes out clean. Remove pan from oven; allow ramekins to cool in water bath for 10 minutes. Remove from pan; cool completely. Drain water from pan. When cooled completely, place ramekins back into pan. Cover with foil; refrigerate for 4 to 6 hours.
TO SERVE, run a knife around edges of ramekins to loosen, invert onto serving plates and garnish with crushed bee pollen.
|Calories from Fat||70|
|Total Fat 8g||12%|
|Saturated Fat 4.5g||23%|
|Total Carbohydrate 70g||23%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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