Ingredients
Eggs6
cups Whole Milk2 cups
Flamingo Estate Dzidzilché Yucatán Honey1 cup
Evaporated Milk1 cup
Pure Vanilla Extract2 tsp
Small Cinnamon Sticks2
Peel of one Orange
4 oz Fresh Chamomile or 2 oz of Dried Chamomile
Steps
- In a bowl, beat eggs, 1/2 cup honey and vanilla extract. Continue to gently beat until well incorporated.
- In a small sauce pot, add milks, chamomile and orange peel on low to simmer and steep for 15-20 minutes.
- After 20 minutes, carefully strain the warm milks over the eggs, whisking continuously to avoid curdling until homogenous.
- 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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