Sunday spoil: Honey and citrus flan

Velvety smooth, it is the perfect mix of sweet and tangy, yet light and creamy. In short, this flan is the ultimate indulgence!

Serves 6

You’ll need: ½ cup sugar; ¼ cup water; 6 Tbsp honey, separated; 3 whole eggs; 1 egg yolk; 1 cup milk; 1 tin (385g) condensed milk; 10 orange segments; 10 grapefruit segments; 1 Tbsp vanilla; salt

How to:

In a saucepan combine the sugar and water, and cook until a dark caramel has formed. Immediately pour the caramel into the bottom of 6 ramekins, set aside and allow to cool.

In a bowl combine the milk, condensed milk, 4 tablespoons honey, eggs, egg yolk and a pinch of salt. Mix this very well, strain through a sieve and then pour evenly into the ramekins.

Place the ramekins into a deep dish and create a water bath, going halfway up the side of the ramekins. Bake in the oven for 40 min at 180˚C or until the flans have cooked through and are no longer liquid. If you shake the tray, they should still have a slight wobble.

Remove from oven and allow to cool to room temp, then cool in the fridge for two hours.

In a saucepan combine orange segments, grapefruit segments, vanilla and two tablespoons of honey. Cook to allow the honey to reduce slightly and stick to the citrus.

Unmold the flans onto individual plates with the caramel sauce around them. Spoon a few of the honey citrus slices over the top of each flan and serve.

* Recipe & image by goldcrest.co.za