Serves 4
175 cal · 60 min
Classic Honey Flan
Recipe GLPR14eeb434c21587
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.
