eggsbowl.jpg

In Spain or Mexico its flan. In France its creme caramel. Here we do it our way, cane sugar phooey. A great way to use all these fresh eggs and honey too.

  • 1 cup honey
  • 1 1/2 cups cream
  • 1 1/2 cups whole milk
  • dash of salt
  • 4 eggs
  • 4 egg yolks
  • 1 tsp vanilla

Heat honey in a sauce pan until it foams and browns slightly, about 2 minutes. Pour into a loaf pan and put in the freezer. Heat cream and milk to a simmer and beat eggs together with yolks, salt and vanilla. Whisking constantly drizzle hot cream/milk into eggs. Pour gently into chilled loaf pan, place in a larger pan of boiling water and bake at 350F for 50 minutes. It will be slightly browned but not completely set. Refrigerate for at least 2 hours. To serve, run a knife around the edge of the pan, invert serving plate over the pan then invert pan over the plate, leaving the flan upside down on the plate.

The bowl is from Jody Johnstone’s wonderful anagama kiln.