Mexican Honey Flan

YIELD: 8 FLAN

INGREDIENTS

• 6 eggs
• 2 cups whole milk
• 1 cup Naked Wild Honey
• 1 cup evaporated milk
• 2 tsp. pure vanilla extract

DIRECTIONS

In a bowl, beat eggs, add milk, 1/2 cup honey, evaporated milk and vanilla extract. Continue to gently beat until well incorporated.

Pour remaining honey evenly into the bottom of eight 6 oz. custard cups.

Gently pour flan mixture into custard cups, evenly dividing.

Place cups in a cake pan and add boiling water to surround cups about halfway up sides of cups.

Place in a preheated 325-degree oven for approximately 40 to 50 minutes until custard sets and a knife inserted in center comes out clean.

Allow to cool.

Using a sharp paring knife, loosen edges from cup and invert onto a serving dish.

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