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.