Honey Flan is a traditional Gibraltarian recipe for a classic dessert of an egg and condensed milk fan baked in a bain marie on a honey syrup base that drizzles over the flan as it's inverted to serve. The full recipe is presented here and I hope you enjoy this classic Gibraltarian version of: Honey Flan.
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Ingredients:
1 x 397g tin Condensed Milk
400ml Water
1 tbsp Water
3 Eggs
5 tbsp Honey
Method:
Pre-heat your oven to 150°C.
Pour the tin of condensed milk into a blender, then fill the empty tin with water and pour this into the blender along with the eggs. Blend all the ingredients together until smooth.
In a small saucepan mix 5 tbsp honey with 1 tbsp water and bring to a boil. Immediately reduce to a simmer and continue cooking for a few minutes until the syrup deepens in colour to a golden brown.
Pour the honey caramel into a cake tin (loaf tin, ring mould or round cake tin) then swirl the tin to cat the base in the caramel. Pour over the blended egg and condensed milk mixture.
Sit the cake tin in a roasting tin then pour in just enough boiling water to come to a 2cm depth. Transfer to the centre of your pre-heated oven and bake for about an hour. When the flan is set, but retains a bit of a wobble as you move it, it will be ready. You can also put in a knife to check if ready, it would come out clean.
Set aside to cool to room temperature, then place in your refrigerator, chilling 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.
