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Honey & Citrus Flan

  • Serves 6
  • Preptime: 10 min
  • Cook time: 40 min


  • ½ cup sugar
  • ¼ cup water
  • 6 tbsp honey, separated
  • 3 whole eggs
  • 1 egg yolk
  • 1 cup milk
  • 1 tin (385g) condensed milk
  • 10 orange segments
  • 10 grapefruit segments
  • 1 tbsp vanilla
  • Salt


  1. In a saucepan combine the sugar and water, cook until a dark caramel has formed. Immediately pour the caramel into the bottom of 6 ramekins, set aside and allow to cool.
  2. In a bowl combine the milk, condensed milk, 4 tbsp honey, eggs, egg yolk and a pinch of salt. Mix this very well, strain through a sieve and then pour evenly into the ramekins.
  3. Place the ramekins into a deep dish and create a water bath, going half way up the side of the ramekins. Bake in the oven for 40 min at 180˚C or until the flans have cooked through and are no longer liquid. If you shake the tray they should still have a slight wobble. 
  4. Remove from oven and allow to cool to room temp, then cool in fridge for 2 hours. 
  5. In a saucepan combine orange segments, grapefruit segments, vanilla and 2 tbsp honey. Cook to allow the honey to reduce slightly and stick to the citrus. 
  6. Unmold the flans onto individual plates with the caramel sauce around them. Spoon a few of the honey citrus slices over the top of each flan and serve.

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