Honey and orange flan
Serves: 4
Prep time: 10 minsTotal time: 
Recipe by Emma FranklinRecipe photograph by Dan Jones
Honey and orange flan
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
187Kcal
Fat
8gr
Saturates
3gr
Carbs
22gr
Sugars
22gr
Fibre
0gr
Protein
8gr
Salt
0.2gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 3 medium eggs, beaten
- 300ml whole milk
- 1 tsp Taste the Difference orange extract, or finely grated zest of ½ orange, plus extra zest to decorate
- 100ml clear honey
Step by step
Get ahead
Make the day before; chill
- Preheat the oven to 160°C, fan 140°C, gas 3. Using a balloon whisk, gently stir together the eggs, milk, orange extract or orange zest and honey until combined. Take care not to overwhisk or make the mixture foamy. Pour into a jug.
- Divide the egg mixture between 4 x 150ml ramekins. Place in a deep-sided roasting tin and pour a kettle of freshly boiled water into the tin, so that the water comes about 3cm up the sides of the ramekins.
- Carefully place the roasting tin in the oven and bake for 25 minutes, until the flans are still fairly wobbly; they will set more as they cool. Remove from the tin and leave to cool, then chill for 2 hours. Serve with orange zest to garnish.
