Honey & Cardamom Flan
Light, subtle and singing with honey and cardamom tones, this recipe for flan is the perfect summertime treat. This recipe is featured in “Bees + Humans: A New Era of Interdependence.”
Ingredients
4 eggs
2 egg yolks
½ cup honey
3 cups half-and-half
1 vanilla bean, split in half and pulp scraped out
⅛ tsp. ground cardamom
⅛ tsp. salt
6 tbsp. honey (for cup bottoms)
Directions
Preheat oven to 325 degrees.
In a bowl, whisk together the eggs, egg yolks, and 1/2 cup honey, and set aside.
In a medium saucepan, whisk together the half-and-half, vanilla bean (bean and pulp), cardamom, and salt. Heat on stove top over medium-high heat until cream mixture starts to steam.
While the cream mixture is heating, add 1 tablespoon of honey to each of 6 ramekins (7 oz.). Place the ramekins in a casserole dish leaving space between each.
Slowly, and a little at a time, whisk the cream mixture into the egg mixture.
Evenly distribute the cream and egg mixture between the 6 ramekins. Place the casserole dish in the over, then fill the casserole dish with hot tap water until the ramekins are 3/4 submerged.
Bake for 40-50 minutes or until custard is set. Cool completely, then cover and refrigerate for at least 5 hours.
To unmold the flan, dip the ramekin in hot water for a few seconds, remove, then carefully slide a knife around the edge of the flan and turn over onto a plate. Tapping or shaking the ramekin may be necessary.
Suggestions
Cut through the flan’s sweetness and add big fruit notes with Kickapoo Coffee's Organic Jam Jar, a slightly darker blend of washed and naturally processed coffees.
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