Classic Honey Flan

This Classic Honey Flan is a silky, caramel-like custard dessert with a rich honey topping instead of traditional caramel. The gentle honey flavor blends perfectly with creamy eggs and milk, creating a smooth, elegant treat that’s lighter than many flans yet still indulgent. It’s simple to make with basic ingredients, sets beautifully in the oven, and looks stunning when unmolded—ideal for family gatherings, special dinners, or when you want a refined yet comforting dessert

Classic Honey Flan

Ingredients

For 8 servings (one 9-inch flan or 8 individual ramekins), use these items:

  • For the honey topping
  • ½ cup honey (use a mild floral variety like clover or acacia)
  • 2 tablespoons water

For the custard

  • 4 large eggs
  • 3 egg yolks
  • ¾ cup sugar
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Direction

  • Step 1: Preheat oven to 150°C (300°F). Place a large roasting pan in the oven to heat (for a water bath).
  • Step 2: Make honey topping: in a small saucepan, warm honey and water over medium heat, stirring until combined and slightly thinned (do not boil). Pour into the bottom of a 9-inch round cake pan or divide evenly among 8 ramekins. Tilt to coat the base. Set aside.
  • Step 3: In a large bowl, whisk eggs, egg yolks, and sugar until pale and slightly thickened (about 2 minutes).
  • Step 4: In a medium saucepan, heat milk, cream, vanilla, and salt over medium heat until steaming (do not boil). Slowly pour hot milk mixture into egg mixture in a thin stream, whisking constantly to temper the eggs.
  • Step 5: Strain custard through a fine-mesh sieve into a large measuring cup or pitcher to remove any cooked egg bits.
  • Step 6: Pour strained custard gently over the honey in the pan or ramekins. Place pan/ramekins in the hot roasting pan. Carefully pour hot water into roasting pan until it reaches halfway up the sides of the flan dish.
  • Step 7: Bake 50–70 minutes (large pan) or 35–45 minutes (ramekins) until edges are set but center still jiggles slightly. Remove from water bath and cool to room temperature, then refrigerate at least 4 hours or overnight.
  • Step 8: To unmold: run a knife around edges, place serving plate over top, and invert quickly. The honey will flow over the flan like caramel. Slice and serve chilled.

Nutrients Information

Per serving (1 slice or 1 ramekin, approximate values):

  • Calories: 280 to 320
  • Total Fat: 14 to 16 grams
  • Saturated Fat: 8 to 10 grams
  • Cholesterol: 180 to 200 milligrams
  • Sodium: 80 to 120 milligrams
  • Total Carbohydrates: 32 to 36 grams
  • Dietary Fiber: 0 grams
  • Sugars: 32 to 34 grams (mostly from honey and sugar)
  • Protein: 7 to 9 grams
  • Good source of calcium from milk/cream, vitamin D (if fortified milk used), and high-quality protein from eggs. A rich, indulgent dessert—enjoy in moderation as part of a balanced diet.

Recipes Credit

Contributed by United States Department of Agriculture (USDA) Extension Service