Honey Flan
Silky, creamy and naturally sweet — a classic dessert with rich flavor and simple ingredients.
Bobbie's tips: use room temperature ingredients for the smoothest texture; do not stir the honey while it cooks to prevent crystallization; blend just until combined to avoid too much air in the custard (which can cause bubbles); a water bath ensures a creamy, silky texture and prevents cracking; chill at least 4 hours, preferably overnight, for the best flavor and texture; for a cleaner slice, use a warm, sharp knife and wipe it between cuts. Store covered in the fridge for up to 5 days; freeze up to 2 months wrapped tightly in plastic wrap and foil; thaw in the refrigerator overnight; serve cold, do not reheat. Nutrition per serving, from Bobbie's card: about 280 calories, 10 g fat, 42 g carbohydrates, 7 g protein, 38 g sugar, 140 mg sodium.
Ingredients
For the caramel (honey)
- ½ cup honey
- 2 tbsp water
- 1 tbsp lemon juice (or 1 tsp vinegar)
For the flan
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 4 large egg yolks
- 1 tsp vanilla extract
- ½ tsp salt
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Method
- 1
Make the caramel: in a small saucepan, combine the honey, water, and lemon juice. Cook over medium heat, without stirring, until golden amber (about 8–10 minutes).
- 2
Pour into the pan: immediately pour the caramel into a 9-inch round flan pan or cake pan. Tilt to coat the bottom. Set aside to harden.
- 3
Blend the filling: in a blender, add the condensed milk, evaporated milk, eggs, egg yolks, vanilla, and salt. Blend until smooth and well combined (about 30 seconds).
- 4
Pour and prepare: pour the custard mixture over the hardened caramel.
- 5
Bake in a water bath: place the flan pan in a larger baking dish. Add hot water to reach halfway up the sides. Bake at 325°F (163°C) for 50–60 minutes, until set but still slightly jiggly in the center.
- 6
Chill and serve: remove from the oven and cool to room temperature. Cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge and invert onto a plate.
- 7
Unmold: place a serving plate over the pan and quickly flip. Let the caramel drizzle over the top.
- 8
Slice and enjoy: slice and serve chilled. Top with whipped cream or fresh berries if desired.
Get this in a pack
Honey Flan is printed in Bobbie's Desserts
15 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$9
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Recipe Cards (batch 9)”. Written up by Bobbie's Kitchen · Updated 26 October 2026