Honey Lavender Spanish Flan
A floral-scented custard sweetened with raw honey instead of white sugar.
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Ingredients
- 3/4 cup raw honey
- 1 1/2 tablespoons dried culinary lavender
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 3 whole large eggs
- 2 yolks large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2 tablespoons water
- 2 sprigs fresh lavender sprigs(optional)
Instructions
- 1
Preheat your oven to 325°F (165°C) and place a large roasting pan on the center rack.
- 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
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
Whisk the eggs, egg yolks, remaining 0.25 cup of honey, vanilla, and salt in a large bowl until smooth but not foamy.
- 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
Pour the custard through the sieve one final time into the honey-coated cake pan to ensure a perfectly smooth texture.
- 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
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.
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