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Preheat oven to 350°.
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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.
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Carefully stir in stir in 4 Tablespoons honey, at this point mixture will seize, clump together; gently stir and allow to melt again.
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Remove pan from heat and immediately pour hot caramel sugar into 6 (6-oz.) ramekins.
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Place ramekins in a large roasting pan, set aside.
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To a blender add sweetened condensed milk, milk, eggs, egg yolk, salt, vanilla and remaining 4 tablespoons of honey.
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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.
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Bake for 30 minutes or until flan is set. Remove roasting pan from oven, allow ramekins to cool in water bath for 10 minutes.
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After 10 minutes remove from roasting pan, cool completely and drain water from roasting pan.
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When cooled completely place ramekins back into roasting pan, cover with foil and place in fridge.
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Chill for 4-6 hours.
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When ready to serve run a knife around edges of ramekins to loosen, invert onto serving plate and garnish with crushed bee pollen.