Smoked Honey Flan

  • 1/2 cup sugar

  • 7 tablespoons Holy Smoke Smoked Honey, divided

  • 1 (14-oz.) can sweetened condensed milk

  • 1 cup milk

  • 3 large eggs

  • 1 large egg yolk

  • 1/4 teaspoon kosher salt

Preheat oven to 350°. Sprinkle sugar in a 3-qt. 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. Holy Smoke Smoked Honey. (Mixture will clump a little; gently stir just until melted.) Remove from heat; immediately pour hot caramelized sugar into 6 (6-oz.) ramekins. 

Process condensed milk, next 4 ingredients, and remaining 4 Tbsp. Holy Smoke Smoked Honey in a blender 10 to 15 seconds or until smooth; pour evenly over sugar in each ramekin. Place ramekins in a 13- x 9-inch pan. Add hot tap water to pan to a depth of 1 inch. Cover loosely with aluminum foil. 

Bake at 350° for 30 to 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. 

This recipe was adapted from Southern Living's honey flan recipe.