Honey Lavender Spanish Flan

Ingredients

• 0.75 cup raw honey
• 1.5 tablespoons dried culinary lavender
• 1.5 cups whole milk
• 1 cup heavy cream
• 3 whole large eggs
• 2 yolks large egg yolks
• 1 teaspoon vanilla extract
• 0.25 teaspoon sea salt
• 2 tablespoons water
• 2 sprigs fresh lavender sprigs(optional)

Instructions

1. 1

   Preheat your oven to 325°F (165°C) and place a large roasting pan on the center rack.

2. 2

   In a small saucepan, combine 0.5 cup of honey with 2 tablespoons of water; simmer over medium heat until it turns a deep amber color, then immediately pour into a 9-inch round cake pan, swirling to coat the bottom.

3. 3

   In another saucepan, combine the milk, heavy cream, and dried lavender; bring to a gentle simmer, then remove from heat and let steep for 10 minutes.

4. 4

   Whisk the eggs, egg yolks, remaining 0.25 cup of honey, vanilla, and salt in a large bowl until smooth but not foamy.

5. 5

   Strain the lavender out of the warm milk mixture using a fine-mesh sieve, then slowly temper the milk into the egg mixture by whisking constantly.

6. 6

   Pour the custard through the sieve one final time into the honey-coated cake pan to ensure a perfectly smooth texture.

7. 7

   Place the cake pan inside the roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.

8. 8

   Bake for 45-50 minutes until the edges are set but the center still jiggles slightly; cool completely and refrigerate for at least 4 hours before inverting onto a plate.