Here is a New Zealand twist on a classic Spanish favorite. A perfect dessert to share with family and friends. Light, refreshing and deliciously creamy.
- 1/2 cup sugar
- 7 tablespoons New Zealand Clover Honey, divided
- 1 (14-oz.) can sweetened condensed milk
- 1 cup milk
- 3 large eggs
- 1 large egg yolk
- 1/4 teaspoon Pacific Sea Salt
- A 2-quart flan dish (a soufflé bowl with cover will do)
- A 13×9” pan with water
For Caramel Sauce:
- Manuka Honey Salted Caramels
- A little milk for melting
Preheat oven to 350°. Sprinkle sugar in a 3-qt. pan over medium heat. Cook, turning shaking pan for 4 minutes or until sugar melts and turns a light golden brown. Slowly stir in 3 Tbsp. of Clover Honey. Stir until all blends evenly. Remove from heat. Sugar hardens fast so immediately pour hot caramelized sugar into a 2-quart soufflé dish.
In a blender add condensed milk, next 4 ingredients, and remaining 4 Tbsp. Multiflora Honey mix until smooth; pour over hardened sugar in soufflé bowl. Cover the bowl and place in a 13- x 9-inch pan filled with water.
Bake at 350° for 30 to 35 minutes or until a fork inserted into flan comes out clean. Remove bowl from water bath; place on a wire rack. Cool 30 minutes. Cover and chill 3 hours. Run a knife around edges of flan to loosen. Cover soufflé bowl with a serving plate and invert. Serve with melted Manuka Honey Caramel Sauce.
Salted Manuka Caramel Sauce:
Combine Manuka Honey Salted Caramels and milk in a heavy saucepan. Stir to melt while cooking over medium-high heat until mixture reaches 110ºC. Cool down and serve with flan. Enjoy!