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Spanish Honey Flan with Dried Plum & Brandy Topping Recipe


Spanish Honey Flan with Dried Plum & Brandy Topping (c)

Spanish Honey Flan with Dried Plum & Brandy Topping

Lisa Sierra (c) 2009 Licensed to About.com Inc.
This variation of the classic Spanish flan (custard) is a rich amber color because it is made with honey instead of sugar. The topping, made with dried plums (prunes), honey and brandy gives this flan a unique look and taste. Top with a dollop of whipped cream and chopped walnuts.

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes


  • 1/2 cup dried plums (prunes)
  • 2 oz brandy
  • 3 oz honey
  • 2 cups light whipping cream*
  • 1 tsp vanilla extract
  • 3 eggs
  • 3 oz honey
  • whipped cream and 6 Tbsp chopped walnuts for garnish, if desired


* To make a lower calorie flan, use 1 cup low-fat milk and 1 cup light whipping cream.

This honey flan recipe makes 6 servings - yields 6 individual servings in ramekins.

Wipe out the ramekins to ensure that there is no dust in them. Set in the glass baking dish.

Heat 4-5 cups of water in a pot on stove for the water bath.

Chop the dried plums into very small pieces. Place chopped plums, brandy and honey into a medium saucepan and simmer on low heat until brandy is reduced and liquid becomes syrupy.

Spoon dried plum-brandy mixture into each of the 6 ramekins or large dish.

Pre-heat oven to 325F (162C) degrees.

Scald cream in a saucepan, then remove immediately. (Keep a close eye on the pan, so the cream does not boil over.)

Meanwhile in a mixing bowl, beat slightly 3 eggs. Mix in 1/3 cup honey. Stirring constantly, gradually add hot cream to egg mixture. Stir until the honey is dissolved. Blend in vanilla extract. Ladle mixture into ramekins.

Carefully remove 1-2 ramekins from baking dish to provide some extra room. Pour in hot water until there is about 1/2-inch of water in the 9” x 13” baking dish for boiling water bath. Replace ramekins. (If using one large open baking dish, be sure that the dish is tall enough to accommodate the water necessary.)

If the water level does not reach 3/4 of the way up the sides of the ramekins, carefully pour more water in. Bake uncovered in water bath for 50-60 minutes, or until a knife comes out clean when inserted half way between center and the edge of dish.

Note: To ensure the custard does not over-cook, check doneness after 45 minutes, then every 3-5 minutes.

Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill thoroughly in refrigerator. This usually takes at least 1 hour.

When ready to serve, un-mold by running a knife around the inside edge of baking dish. Place a small dessert plate on the top of the ramekin. With one hand under the ramekin and the other on top of the place, turn over. Tap the ramekin and the flan should drop onto the plate. If it does not, carefully “prod” the flan out of the ramekin with a small paring knife. It should slide out of the ramekin onto the plate.

Serving Suggestions

  • Top with Whipped Cream
  • Serve with Brandy
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