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Honey Flan with Citrus and Kiwifruit
Credit:
Christina Holmes
Recipe Summary
prep: 25 mins
total: 4 hrs 30 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
1/2 cup honey, preferably raw and unfiltered
1/2 cup sugar
8 large eggs, room temperature
1 1/4 cups whole milk, room temperature
1 1/4 cups heavy cream, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Supremed citrus (such as clementines, tangerines, and pink grapefruits) and peeled kiwifruit wedges, for serving
Gallery
Honey Flan with Citrus and Kiwifruit
Credit:
Christina Holmes
Recipe Summary
prep: 25 mins
total: 4 hrs 30 mins
Yield: Serves 8 to 10
Gallery
Honey Flan with Citrus and Kiwifruit
Credit:
Christina Holmes
Honey Flan with Citrus and Kiwifruit
Credit:
Christina Holmes
Honey Flan with Citrus and Kiwifruit
Recipe Summary
prep: 25 mins
total: 4 hrs 30 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 25 mins
total: 4 hrs 30 mins
Yield: Serves 8 to 10
prep: 25 mins
total: 4 hrs 30 mins
prep:
25 mins
total:
4 hrs 30 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 1/2 cup honey, preferably raw and unfiltered
- 1/2 cup sugar
- 8 large eggs, room temperature
- 1 1/4 cups whole milk, room temperature
- 1 1/4 cups heavy cream, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- Supremed citrus (such as clementines, tangerines, and pink grapefruits) and peeled kiwifruit wedges, for serving
Directions
Preheat oven to 325 degrees. Combine 1/4 cup honey, sugar, and 1/4 cup water in a medium saucepan. Place over medium heat and cook, stirring constantly, until sugar dissolves (if bubbles appear at edges of pan before sugar dissolves, reduce heat to low). Increase heat to high and bring to a boil, then reduce heat to medium and cook, undisturbed, until mixture darkens and registers 300 degrees (hard-crack stage) on a candy thermometer, about 5 minutes. Pour into an 8-inch round cake pan, tilting pan as necessary to ensure mixture evenly coats bottom. Let stand until cool and hardened, about 15 minutes.
Gently whisk eggs in a large bowl. Add milk, cream, vanilla, salt, and remaining 1/4 cup honey. Gently whisk to combine and dissolve honey. Firmly tap bowl on a work surface to release any air bubbles; skim any foam from surface of mixture. Place cake pan in the center of a roasting pan, then pour egg mixture into cake pan. Transfer to oven; pour enough boiling water into roasting pan to come two-thirds up sides of cake pan. Cook until custard is set but still wobbly in center, 50 to 55 minutes. Let cool in water bath 10 minutes, then carefully transfer cake pan to a wire rack and let cool completely.
Run a knife around edges of pan to loosen sides of flan. Invert onto a large rimmed plate or serving dish. Transfer to refrigerator until cold, at least 2 hours or, loosely covered, up to 2 days. Top with fruits and serve, cut into wedges.
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Reviews
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All Reviews for Honey Flan with Citrus and Kiwifruit
- of Reviews
Reviews:
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Most Helpful
Most Positive
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All Reviews for Honey Flan with Citrus and Kiwifruit
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
