Honey and orange flan
Serves 4 | prep 10 mins | total time
- 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
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.