Celebrate Easter with a slice of sweet Spring Flan. This delectable creamy custard is a satisfying but not-too-heavy ending to your Easter meal and can be made for to please a large gathering or a small family dinner.
Flan is a delicate baked custard with a sweet caramel top layer that can be easily infused with any flavor your little hearts desires – chocolate, orange, citrus or coconut the options are endless.
Here, I put a spin on the classic flan by adding a touch of sweetness from honey and garnished with crushed bee pollen for a festive spring treat.
When making the caramel topping be sure to watch the syrup carefully as it will change colors quickly. It can go from golden brown to burnt fairly quickly, so if you are afraid of burning your syrup remove from heat; it will continue to cook with the residual heat. If the caramel burns it will taste bitter. Also be very,very careful when pouring the caramel into your ramekins.
Baking flan in a water bath is an important step due to the delicate custard. Baking the flan at a low temperature in a water bath ensures the flan cooks slowly and low while avoiding cracks. After you place the ramekins in the roasting pan, place pan in oven and fill with water to avoid any spills.
The flan is ready when it has set and jiggles slightly. Continue to bake if the custard has not set, add water as needed when baking. Allow the flans to cool in the water bath, remove carefully and refrigerate. When ready to serve run a knife around edges of ramekins to help release the flan. Carefully invert over serving plate and serve garnished.
Find bee pollen next to the honey at your local grocery store. Enjoy bee pollen over your oatmeal, in smoothies or as a garnish in desserts.
This creamy, dreamy spring dessert is made with La Lechera’s sweetened condensed milk. Be sure to visit Nestlé’s ElMejorNido.com for additional recipes and products information. And to make sure your Easter holiday goes off with a hit Nestlé’s El Mejor Nido is giving one of my readers a $50.00 gift card to pick up everything need to make this spring inspired dessert.
To enter this giveaway simply pin any photo on pinterest and add link in the comment section below: Sponsor will ship prize, open to US residents only. Giveaway ends midnight April 9, 2015.
- 1/2 cup sugar
- 8 tablespoons honey divided
- 1 14-oz. can Nestle La Lechera sweetened condensed milk
- 1 cup milk
- 3 large eggs
- 1 large egg yolk
- 1/4 teaspoon salt
- ¼ teaspoon vanilla
- 1 tablespoon bee pollen crushed
Preheat oven to 350°. Add sugar to a nonstick saucepan; place over medium heat, and cook, gently shaking pan, 4 minutes or until sugar melts completely and turns a light golden brown. Carefully stir in stir in 4 Tablespoons honey, at this point mixture will seize, clump together; gently stir and allow to melt again. Remove pan from heat and immediately pour hot caramel sugar into 6 (6-oz.) ramekins. Place ramekins in a large roasting pan, set aside. To a blender add La Lechera sweetened condensed milk, milk, eggs, egg yolk, salt, vanilla and remaining 4 tablespoons of honey. Blend until smooth; pour into ramekins. Place roasting pan in oven, add 1 inch hot water to roasting pan carefully not to spill into flan and cover pan with foil. Bake for 30 minutes or until flan is set. Remove roasting pan from oven, allow ramekins to cool in water bath for 10 minutes. After 10 minutes remove from roasting pan, cool completely and drain water from roasting pan. When cooled completely place ramekins back into roasting pan, cover with foil and place in fridge. Chill for 4-6 hours. When ready to serve run a knife around edges of ramekins to loosen, invert onto serving plate and garnish with crushed bee pollen.
Sweet Life Disclosure: This is a sponsored post with Nestlé’s El Mejo Nido. Thank you for supporting the companies Sweet Life collaborates with which allows me to create fun and unique recipes.