- 1/2 c. Sugar
- 7 Tbsp. Honey, divided
- 1 can Sweetened Condensed Milk
- 1 c. Milk
- 3 Large Eggs
- 1 Large Egg Yolk
- 1/4 tsp. Salt
Preheat oven to 350° F. Sprinkle sugar in a 3 quart saucepan; place over medium heat, and cook, gently shaking pan, 4 minutes or until sugar melts and turns a light golden brown. Slowly stir in 3 Tbsp. Honey. (Mixture will clump a little; gently stir just until melted.) Remove from heat; immediately pour hot caramelized sugar into 6 ramekins.
Process condensed milk, 1 c. milk, eggs and egg yolk, salt, and remaining 4 Tbsp. honey in a blender 10-15 seconds or until smooth; pour evenly over sugar in each ramekin. Place ramekins in a 13” x 9” pan. Add hot tap water to pan to a depth of 1”. Cover loosely with foil. Bake in preheated oven for 30-35 minutes or until slightly set. (Flan will jiggle when pan is shaken.) Remove ramekins from water bath; place on a wire rack. Cool 30 minutes. Cover and chill 3 hours. Run a knife around edges of flans to loosen; invert flans onto a serving plate.