Put a sweet spin on traditional flan by using fragrant, floral honey to create the custard and caramel.

Preparation

Preheat oven to 350°F.

To make the honey caramel, sprinkle sugar into a 3-quart saucepan and place over medium heat. Gently shake pan until sugar melts and turns a light golden brown. Add honey and shake pan. Remove from heat and immediately distribute evenly into six 6-inch ramekins.

To make the custard, combine evaporated milk, sweetened condensed milk, whole milk, eggs, egg yolk and honey in a blender. Blend until smooth, 5–10 seconds. Pour custard evenly over caramel in each ramekin.

Place ramekins in a 9x13-inch pan. Add boiling water to the pan until water is 1½ inches deep. Cover loosely with aluminum foil and bake for 30–35 minutes, or until slightly set—flan should jiggle when the pan is shaken.

Remove ramekins from water bath and cool for 30 minutes, then cover ramekins with plastic wrap and refrigerate for 4 hours.

Once chilled, run a knife around edges of each flan to loosen, then invert onto serving plates and garnish with bee pollen.