Classic Honey Flan

Name: Classic Honey Flan
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 large egg; 1/2 cup egg substitute; 2 sprays non-stick cooking spray; 1 1/2 cups fat-free milk; 7 tablespoons honey, divided; 1 teaspoon vanilla extract; 1/2 teaspoon grated lemon zest; 1/2 teaspoon ground cinnamon

Recipe GLPR14eeb434c21587

Dessert

60 min

175 cal

Servings: 4

Oven

Stovetop

A silky, delicate custard dessert infused with honey, vanilla, and a hint of citrus and warm spice. This elegant flan features a honey-cinnamon caramel layer and is baked gently in a water bath to achieve the perfect creamy texture. Served warm or chilled, it's a refined treat that's naturally lighter in fat.

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Ingredients

1 large egg

1/2 cup egg substitute

2 sprays non-stick cooking spray

1 1/2 cups fat-free milk

7 tablespoons honey, divided

1 teaspoon vanilla extract

1/2 teaspoon grated lemon zest

1/2 teaspoon ground cinnamon

Directions

Wash your hands with soap and warm water before beginning.
Preheat the oven to 325 degrees F. Place a saucepan filled with water on the stove over medium-high heat and bring to a boil; set aside.
Lightly coat four ovenproof custard cups (6 ounces each) with non-stick cooking spray.
In a large mixing bowl, combine the whole egg, egg substitute, milk, 5 tablespoons of the honey, lemon zest, and vanilla extract.
Whisk the mixture until well blended and smooth, taking care not to create excessive foam.
In a small bowl, stir together the remaining 2 tablespoons of honey with the ground cinnamon until fully combined.
Spoon approximately 1/2 tablespoon of the honey-cinnamon mixture into the bottom of each prepared custard cup.
Divide the egg mixture evenly among the four custard cups, pouring it carefully over the honey layer.
Arrange the custard cups in a larger baking dish. Place the baking dish on the oven rack positioned in the middle of the oven.
Carefully pour the boiling water into the baking dish around (not into) the custard cups until the water reaches a depth of about 1 inch, taking care not to splash water into the flans.
Bake for approximately 45 minutes, until a thin knife blade inserted near the center comes out clean, indicating the custard has set but remains tender.
Remove the baking dish from the oven and allow the flans to cool slightly before serving, or refrigerate to serve chilled.
To serve, run a thin knife or small spatula around the edges of each custard cup to loosen the flan, then invert onto a dessert plate to release the honey caramel topping.

Comments

Grocery List Plus Editorial Staff4

This is a genuinely available recipe that Charlotte cooks can assemble entirely from any major grocery chain on a routine shopping trip—eggs, milk, honey, vanilla, lemon, and cinnamon are all basics. The cost per serving is low, probably under $1.50, driven mainly by eggs and milk. The stated 60 minutes is honest only if you count chilling time; active hands-on work is closer to 15 minutes, which is a minor overstatement but not deceptive. The dessert is fussy in execution—flan requires precise oven temperature and a water bath to avoid scrambling the custard—and leftovers reheat poorly since custard texture degrades when refrigerated and rewarmed, so plan to serve same-night.